Vanilla Greek Yogurt & Olive Oil Pound Cake

Kim Lange · thebakingchocolatess.com · 2018 · 8 Servings

Against 462 pound cake recipes

Less butter than 95% of recipes and no dairy, unlike 67%.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

Less butter than 95% of recipes: 58% of the flour weight against the typical recipe's 91%.
No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
More leavening than 76% of recipes: 2.9% of the flour weight against the typical recipe's 1.6%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 ½ cups all-purpose flour (I used Bob's Red Mill )≈ 188 g
¼ teaspoon salt≈ 1.5 g
1/8 teaspoon baking soda≈ 0.8 g
1 teaspoon baking powder≈ 4.6 g
1 cup vanilla or plain (non-fat Greek yogurt (I used Dannon® Oikos® Triple Zero Greek Yogurt – Vanilla))≈ 202 g
½ cup extra virgin olive oil (or any oil of choice or melted butter, cooled)≈ 109 g
1 ¼ cup granulated sugar≈ 250 g
3 large eggs≈ 150 g
2 teaspoons vanilla extract (I use Nielsen-Massey)≈ 8 g
1 tablespoon vanilla bean paste, optional (I use Nielsen-Massey)≈ 13 g

flour 188 gbatter 926 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.