High-Ratio Pound Cake

Preparation info

  • Difficulty


  • Yield:


    cakes for control product, full amount of sugar; yield will vary with other amounts of sugar

Appears in


IngredientPoundsOuncesGramsBaker’s Percentage
Flour, cake 12350100
Dried milk solids 1.44011
Salt 0.272
Baking powder 0.4103
Sugar, regular granulated 14400115
Shortening, high-ratio plastic 823066
Water 617550
Eggs, whole 823066


Method of Preparation

(for control product, full amount of sugar)

  1. Preheat oven to 375°F (190°C).
  2. Allow all ingredients to come to room temperature (temperature of ingredients is important for consistent results).
  3. Blend flour, dried milk solids, salt, and baking powder thoroughly by sifting together three times onto parchment paper.
  4. Place sifted dry ingredients and granulated sugar in bowl; add shortening and half the water (3 ounces or 87 grams).
  5. Mix on low for 30 seconds using flat beater. Stop and scrape bowl and beater.
  6. Continue mixing on low for an additional 4 minutes, stopping once a minute to scrape the bowl and beater. Batter should be smooth.
  7. Combine the remaining water (3 ounces or 88 grams) and lightly beaten eggs with a whisk.
  8. Add half the water-egg mixture to batter and mix on low for 4 minutes. Stop and scrape bowl.
  9. Add the remaining water-egg mixture and mix on low for 5 minutes.
  10. Scrape bowl and set aside batter until ready to use.

Method of Preparation

(for cakes with varying amounts of sugar)

Follow the Method of Preparation for the control product (full amount of sugar), except use the following amounts of sugar in step 4:

  1. For no sugar, omit sugar entirely.
  2. For half the amount, use 7 ounces (200 grams) sugar.
  3. For one and a half times the amount, use 1 pound, 5 ounces (600 grams) sugar.
  4. For double the amount, use 1 pound, 12 ounces (800 grams) sugar.