Grammy's Kitchen · Pound Cake · Strawberry Swirl Cream Cheese Pound Cake
One of 63 pound cake recipes we measured
It ranks #5 of 63 for crumb tenderness among the pound cake recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 100% | 94% |
| total sugar | 190% | 167% |
| egg | 88% | 83% |
| leavener | 0% | 1% |
| salt | 0% | 1% |
| liquid | 17% | 34% |
| dairy | 66% | 57% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2/3 cup finely diced fresh strawberries | |
| 50 g | 1/4 cup granulated sugar |
| 59 g | 1/4 cup water |
| 8 g | 1 tablespoon cornstarch |
| 340 g | 1 1/2 cups unsalted butter (at room temperature) |
| 227 g | 8 ounces cream cheese (at room temperature) |
| 600 g | 3 cups granulated sugar |
| 300 g | 6 eggs (at room temperature) |
| 342 g | 3 cups cake flour (sifted) |
| 9 g | 2 teaspoons vanilla extract |
| 2 g | 1/4 teaspoon salt |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.