Grammy's Kitchen · Pound Cake · Raspberry Swirl Pound Cake
One of 63 pound cake recipes we measured
from sallysbakingaddiction.com
22 cooks on sallysbakingaddiction.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 103% | 94% |
| total sugar | 91% | 167% |
| egg | 91% | 83% |
| leavener | 1% | 1% |
| salt | 1% | 1% |
| liquid | 55% | 34% |
| dairy | 55% | 57% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 219 g | 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled) |
| 2 g | 1/2 teaspoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 226 g | 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature |
| 200 g | 1 cup (200g) granulated sugar |
| 200 g | 4 large eggs, at room temperature |
| 120 g | 1/2 cup (120g) full-fat sour cream, at room temperature |
| 4 g | 1 teaspoon pure vanilla extract |
| 2 g | 1/2 teaspoon almond extract (optional but recommended!) |
| 110 g | 1/3 cup (110g) raspberry jam/preserves |
| optional: lemon icing or vanilla icing |
Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Sally, I love your recipes❣️ Can I use pie filling for the swirl instead of jam?” — a cook, 5.0★