Citrus Pound Cake

Food Network Kitchen · foodnetwork.com · 2018 · 8-10

Against 462 pound cake recipes

More butter than 82% of recipes and no leavening, unlike 76%.

How it compares

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

More butter than 82% of recipes: 103% of the flour weight against the typical recipe's 91%.
No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

4 sticks (1 pound) unsalted butter, at room temperature, plus more for buttering the pan≈ 452 g
3 1/2 cups all-purpose flour, plus more for dusting the pan≈ 438 g
1/2 teaspoon freshly grated nutmeg≈ 1.3 g
1/2 teaspoon fine salt≈ 3 g
1/4 cup half-and-half, at room temperature≈ 61 g
1 tablespoon pure vanilla extract≈ 13 g
1/2 teaspoon pure almond extract≈ 2.1 g
8 large eggs, at room temperature≈ 400 g
2 3/4 cups granulated sugar≈ 550 g
2 tablespoons finely grated orange zest≈ 12 g
2 teaspoons finely grated lemon zest≈ 4 g

flour 438 gbatter 1936 g

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

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

Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.