Buttermilk Pound Cake
Molly Bolton · tasteofhome.com · 2018 · 16 servings
Against 462 pound cake recipes
Less egg than 90% of recipes and less butter than 83%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- Less egg than 90% of recipes: 53% of the flour weight against the typical recipe's 80%.
- Less butter than 83% of recipes: 61% of the flour weight against the typical recipe's 91%.
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
Ingredients (8)
- 1 cup butter, softened≈ 227 g
- 2-1/2 cups sugar≈ 500 g
- 4 large eggs, room temperature≈ 200 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 3 cups all-purpose flour≈ 375 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1 cup buttermilk≈ 244 g
Toppings and extras
Listed, but not counted in the percentages below.
- Confectioners' sugar, optionaln/a
flour 375 gbatter 1552 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.
- Butter61% · 12th percentile · median 91%
- Sugar133% · 60th percentile · median 120%
- Egg53% · 7th percentile · median 80%
- Dairy65% · 73rd percentile · median 46%
- Leavening0.4% · 25th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 70 minutes
- median 60 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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