View Single Post
  #2 (permalink)   Report Post  
Roy
 
Posts: n/a
Default

The sugar is definitely higher than flour.
Your given ratio between the flour and sugar is 100/145. that is
already an extreme for a cake to be considered in the pound cake
category ( even with high ratio .classification).
It will be coyly sweet. Another thing is if tt will contains some
lemon juice that will further invert the sugar making the cake more
sweeter. But normally such lemon pound cake is made with grated lemon
peel as flavoring.
It should be only up to 125% sugar to 100 flour maximum( for your
quantities that will be only up to 7.5 ounces.) for that amount of
flour.
Meanwhile the classical pound cake ( low ratio) has an equivalent
amount of flour and sugar in weight for weight basis.
I was thinking that the flour in your recipe was calculated based on
the unsifted status of 120 grams per cu; then calculating the sugar it
will amount to 138% in relation to flour. Still a high for a lemon
pound cake.
Roy
Roy