Vanilla Buttercream Pound Cake

Ingredients (17)

• 3 large eggs, at room temperature≈ 150 g
• 3 tablespoons vegetable oil≈ 41 g
• 1 tablespoon pure vanilla extract or vanilla bean paste or seeds scraped from 1 vanilla bean≈ 13 g
• 1/4 cup sour cream, at room temperature≈ 58 g
• 1 tablespoon warm water≈ 15 g
• 1 3/4 cups (220 grams) all-purpose flour220 g
• 1 1/3 cups (265 grams) granulated sugar265 g
• 1 teaspoon baking powder≈ 4.6 g
• Heaping 1/2 teaspoon fine saltn/a
• Zest of 1/2 lemon, optionaln/a
• 10 tablespoons unsalted butter, cut into cubes and at room temperature≈ 142 g

Toppings and extras

Listed, but not counted in the percentages below.

• 6 tablespoons unsalted butter, at room temperature≈ 85 g
• 1 cup confectioners’ sugar≈ 120 g
• Small pinch fine salt≈ 0.4 g
• 1/2 teaspoon pure vanilla extract≈ 2.1 g
• 1/2 teaspoon fresh lemon juice, optional≈ 2.5 g
• 2 teaspoons hot water≈ 10 g

flour 220 gbatter 907 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.

• Butter83% · 34th percentile · median 91%
• Sugar121% · 52nd percentile · median 120%
• Egg68% · 28th percentile · median 80%
• Dairy33% · 44th percentile · median 46%
• Leavening2.1% · 61st percentile · median 1.6%
• Salt0% · 12th percentile · median 0.7%

Oven

Temperature

350°F / 175°C

median 350°F

Time

68 to 70 minutes

median 60 minutes