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Sour Cream Pound Cake

kirbiecravings.com · 2010 · 1 bundt cake

Against 462 pound cake recipes

More sugar than 87% of recipes and less butter than 82%.

See how all 462 pound cake recipes compare →

Get the method at kirbiecravings.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 sugar than 87% of recipes: 167% of the flour weight against the typical recipe's 120%.
  • Less butter than 82% of recipes: 63% of the flour weight against the typical recipe's 91%.
Butter: 63%, 18th percentileSugar: 167%, 88th percentileEgg: 84%, 65th percentileDairy: 63%, 69th percentileLeavening: 0.4%, 25th percentileSalt: 0.4%, 40th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 1/2 cups all purpose flour (sifted)≈ 188 g
  • 1 1/2 cups cake flour (sifted)≈ 171 g
  • ¼ tsp baking soda≈ 1.5 g
  • ¼ tsp salt≈ 1.5 g
  • 1 cup unsalted butter (softened)≈ 227 g
  • 3 cups granulated sugar≈ 600 g
  • 6 eggs≈ 300 g
  • 8 oz sour cream227 g
  • 2 tsp vanilla≈ 8 g

flour 359 gbatter 1724 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.

  • Butter63% · 18th percentile
  • Sugar167% · 88th percentile
  • Egg84% · 65th percentile
  • Dairy63% · 69th percentile
  • Leavening0.4% · 25th percentile
  • Salt0.4% · 40th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
80 minutes
median 60 minutes

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