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Lemon and Blackberry Ricotta Pound Cake with Chardonnay Glaze

Melinda Strauss · melindastrauss.com · 2015

Against 462 pound cake recipes

Less butter than 99% of recipes and less sugar than 93%.

See how all 462 pound cake recipes compare →

Get the method at melindastrauss.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.

  • Less butter than 99% of recipes: 45% of the flour weight against the typical recipe's 91%, about half as much.
  • Less sugar than 93% of recipes: 80% of the flour weight against the typical recipe's 120%.
  • More dairy than 96% of recipes: 98% of the flour weight against the typical recipe's 46%, about twice as much.
  • More leavening than 93% of recipes: 4.6% of the flour weight against the typical recipe's 1.6%, about 3 times as much.
Butter: 45%, 0th percentileSugar: 80%, 5th percentileEgg: 80%, 50th percentileDairy: 98%, 97th percentileLeavening: 4.6%, 94th percentileSalt: 1.2%, 70th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 1 cup granulated sugar≈ 200 g
  • 1/2 cup unsalted butter, softened≈ 114 g
  • 1 cup whole milk ricotta≈ 244 g
  • 2 Tbsp lemon juice≈ 30 g
  • 1 Tbsp lemon zest≈ 6 g
  • 1 tsp vanilla extract≈ 4.2 g
  • 4 eggs≈ 200 g
  • 2 cups all-purpose flour≈ 250 g
  • 2 1/2 tsp baking powder≈ 12 g
  • 1/2 tsp salt≈ 3 g
  • 1 cup blackberries, smashed≈ 125 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups powdered sugar≈ 240 g
  • 2 Tbsp Casa Del Cielo Chardonnay≈ 30 g
  • 1 Tbsp lemon juice≈ 15 g

flour 250 gbatter 1187 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.

  • Butter45% · 0th percentile
  • Sugar80% · 5th percentile
  • Egg80% · 50th percentile
  • Dairy98% · 97th percentile
  • Leavening4.6% · 94th percentile
  • Salt1.2% · 70th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
50 to 60 minutes
median 60 minutes

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