Traditional Poundcake
Food Network · foodnetwork.com · 2016 · 6 servings
Against 462 pound cake recipes
No leavening, unlike 76% of recipes and more egg than 77%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- More egg than 77% 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).
Ingredients (8)
- 1/2 pound unsalted butter227 g
- 1 2/3 cups sugar≈ 333 g
- 5 eggs≈ 250 g
- 1 tablespoon vanilla≈ 13 g
- 2 cups sifted unbleached all-purpose flour≈ 250 g
- 1/4 teaspoon salt≈ 1.5 g
- 1 teaspoon fresh lemon juice≈ 4.9 g
Toppings and extras
Listed, but not counted in the percentages below.
- Whipped cream and seasonal berries, for garnishn/a
flour 250 gbatter 1079 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.
- Butter91% · 43rd percentile · median 91%
- Sugar133% · 60th percentile · median 120%
- Egg100% · 83rd percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0.6% · 46th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 120 minutes
- median 60 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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