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Strawberry Cream Cheese Pound Cake

Amanda Rettke - iambaker.net · iambaker.net · 2020 · 12 slices

Against 462 pound cake recipes

No leavening, unlike 76% of recipes and no salt, unlike 75%.

See how all 462 pound cake recipes compare →

Get the method at iambaker.net →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

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).
  • No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
  • More dairy than 82% of recipes: 75% of the flour weight against the typical recipe's 46%.
  • Butter below the middle half: 74% of the flour weight against the typical recipe's 91%, less than 74% of recipes use.
Butter: 74%, 25th percentileSugar: 156%, 70th percentileEgg: 78%, 39th percentileDairy: 75%, 83rd percentileLeavening: 0%, 12th percentileSalt: 0%, 12th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 package (8 ounce) Challenge cream cheese, (room temperature)227 g
  • 1 ¼ cups (284 g) Challenge butter, (room temperature)284 g
  • 3 cups (600 g) granulated sugar600 g
  • 6 large (10 ounces) eggs, (room temperature)≈ 300 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 3 cups (384 g) cake flour384 g
  • ¼ cup (60 g) buttermilk, (room temperature (or whole milk))60 g
  • 1 ½ cups strawberries, (diced and divided)≈ 225 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (200 g) granulated sugar200 g
  • ⅔ cup water≈ 158 g
  • 1 cup strawberries, (pureed)≈ 150 g
  • 4 ounces Challenge cream cheese, (room temperature)113 g
  • ¼ cup (½ stick / 57g) Challenge butter, (room temperature)57 g
  • 1 cup (125 g) confectioners' sugar125 g
  • ½ teaspoon vanilla≈ 2.1 g

flour 384 gbatter 2088 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.

  • Butter74% · 25th percentile
  • Sugar156% · 70th percentile
  • Egg78% · 39th percentile
  • Dairy75% · 83rd percentile
  • Leavening0% · 12th percentile
  • Salt0% · 12th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
60 minutes
median 60 minutes

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