Preserved Lemon Ginger Pound Cake

Ingredients (18)

• 3 cups all-purpose flour≈ 375 g
• 1/2 teaspoon baking soda≈ 3 g
• 2 teaspoons ground ginger≈ 5 g
• 1/4 teaspoon ground allspice≈ 0.7 g
• 1/2 teaspoon salt≈ 3 g
• 1/2 cup 1 stick unsalted butter, at room temperature≈ 114 g
• 1/2 cup coconut oil ((it's fairly solid, do not melt it first))≈ 109 g
• 2 cups white granulated sugar≈ 400 g
• 1 cup firmly packed brown sugar≈ 220 g
• 3/4 preserved lemonn/a
• 6 large eggs (, at room temperature)≈ 300 g
• 1/2 cup minced crystallized ginger (, tossed with 2 teaspoons flour)≈ 62 g
• 2 teaspoons vanilla extract≈ 8 g
• 3/4 cup buttermilk≈ 183 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 1/2 cups confectioner's/powdered sugar≈ 180 g
• 2 teaspoons lemon juice≈ 10 g
• 2-3 tablespoons buttermilk (, start with 2 and add more if needed)≈ 38 g
• 1/4 preserved lemon (, pulp discarded, peel thoroughly rinsed and then finely minced)n/a

flour 375 gbatter 1783 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.

• Butter59% · 6th percentile · median 91%
• Sugar165% · 86th percentile · median 120%
• Egg80% · 50th percentile · median 80%
• Dairy49% · 52nd percentile · median 46%
• Leavening0.8% · 35th percentile · median 1.6%
• Salt0.8% · 56th percentile · median 0.7%

Oven

Temperature

325°F / 165°C

median 350°F

Time

70 minutes

median 60 minutes