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Lemon Pound Cake with Lemon Cream Cheese Frosting

Ashley Manila · bakerbynature.com · 2017 · 1 Loaf (9")

Against 462 pound cake recipes

More butter than 90% of recipes and more egg than 89%.

See how all 462 pound cake recipes compare →

Get the method at bakerbynature.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • More butter than 90% of recipes: 114% of the flour weight against the typical recipe's 91%.
  • More egg than 89% of recipes: 100% of the flour weight against the typical recipe's 80%.
  • No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
  • More salt than 79% of recipes: 1.5% of the flour weight against the typical recipe's 0.7%, about twice as much.
Butter: 114%, 91st percentileSugar: 128%, 56th percentileEgg: 100%, 90th percentileDairy: 0%, 16th percentileLeavening: 2.3%, 64th percentileSalt: 1.5%, 81st percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 cup (8 ounces) unsalted butter≈ 227 g
  • 1 cup (7 ounces) granulated sugar≈ 200 g
  • 1/4 cup (1 and 3/4 ounces) light brown sugar, packed≈ 55 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1 teaspoon pure lemon extract≈ 4.2 g
  • 2 tablespoons lemon zest≈ 12 g
  • 1 tablespoons lemon juice≈ 15 g
  • 4 large eggs plus 2 egg yolks≈ 200 g
  • 1 and 3/4 cups (7 ounces) cake flour≈ 200 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 teaspoon baking powder≈ 4.6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • (1) 8 ounce block full-fat cream cheese, VERY soft but not melted227 g
  • 1/4 cup (2 ounces) unsalted butter, VERY soft but not melted≈ 57 g
  • 1/4 teaspoon pure lemon extract≈ 1.1 g
  • 2 cups (8 ounces) confectioners' sugar, sifted (more if needed)≈ 240 g

flour 200 gbatter 924 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter114% · 91st percentile
  • Sugar128% · 56th percentile
  • Egg100% · 90th percentile
  • Dairy0% · 16th percentile
  • Leavening2.3% · 64th percentile
  • Salt1.5% · 81st percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
20 minutes
median 60 minutes

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