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Classic Pound Cake

jessicagavin.com · 2025 · 10 servings

Against 462 pound cake recipes

More butter than 93% of recipes and more egg than 91%.

See how all 462 pound cake recipes compare →

Get the method at jessicagavin.com →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.

  • More butter than 93% of recipes: 121% of the flour weight against the typical recipe's 91%.
  • More egg than 91% of recipes: 107% of the flour weight against the typical recipe's 80%.
Butter: 121%, 95th percentileSugar: 107%, 39th percentileEgg: 107%, 93rd percentileDairy: 61%, 66th percentileLeavening: 2.5%, 69th percentileSalt: 1.1%, 67th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 ½ cup all-purpose flour≈ 188 g
  • 1 teaspoon baking powder≈ 4.6 g
  • ½ teaspoon kosher salt≈ 2 g
  • 1 cup unsalted butter (softened to 65ºF (18ºC))≈ 227 g
  • 1 cup granulated sugar≈ 200 g
  • 4 large eggs (room temperature)≈ 200 g
  • ½ cup sour cream≈ 115 g
  • 1 ½ teaspoons vanilla extract≈ 6 g

flour 188 gbatter 942 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.

  • Butter121% · 95th percentile
  • Sugar107% · 39th percentile
  • Egg107% · 93rd percentile
  • Dairy61% · 66th percentile
  • Leavening2.5% · 69th percentile
  • Salt1.1% · 67th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
45 to 50 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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