Buttermilk Pound Cake
Alton Brown · foodnetwork.com · 2016 · 10 to 12 servings
Against 462 pound cake recipes
Less egg than 97% of recipes and less sugar than 85%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- Less egg than 97% of recipes: 43% of the flour weight against the typical recipe's 80%, about half as much.
- Less sugar than 85% of recipes: 97% of the flour weight against the typical recipe's 120%.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- Butter in the middle half of recipes: 76% of the flour weight against the typical recipe's 91%.
Ingredients (7)
- 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon354 g
- 16 ounces cake flour, plus 2 tablespoons469 g
- 16 ounces sugar454 g
- 4 large eggs, room temperature≈ 200 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/2 teaspoon kosher salt≈ 2 g
- 1 cup whole buttermilk, room temperature≈ 244 g
flour 469 gbatter 1727 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.
- Butter76% · 27th percentile · median 91%
- Sugar97% · 14th percentile · median 120%
- Egg43% · 2nd percentile · median 80%
- Dairy52% · 56th percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0.4% · 40th percentile · median 0.7%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 60 minutes
- median 60 minutes
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