Pound Cake
Alton Brown · foodnetwork.com · 2016 · 10 to 12 servings
Against 462 pound cake recipes
Less sugar than 85% 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.
- 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).
- No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
- Egg in the middle half of recipes: 96% of the flour weight against the typical recipe's 80%.
Ingredients (6)
- 16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon468 g
- 16 ounces cake flour, plus 2 tablespoons469 g
- 16 ounces sugar454 g
- 9 large eggs, room temperature≈ 450 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1/2 teaspoon kosher salt≈ 2 g
flour 469 gbatter 1847 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.
- Butter100% · 64th percentile · median 91%
- Sugar97% · 14th percentile · median 120%
- Egg96% · 74th percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0.4% · 40th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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