3/4 Cup Lard in Grams
3/4 cup of lard weighs 170.2 g (scooped, King Arthur Baking). Rendered pork fat, prized for flaky pastry. All the figures on this page are approximate conversions based on the King Arthur Baking value of 227 g per cup, so when a recipe really matters, verify with a kitchen scale.
It is used for pastry, biscuits, tamales and frying. That range of uses is part of why the conversion comes up so often: the same ingredient appears in everyday cooking and in precise baking, and the two situations demand different levels of accuracy. Knowing the weight of 3/4 cup, rather than guessing from a measuring cup, keeps the result consistent no matter which recipe you are following, and it lets you scale a recipe up or down without the errors multiplying.
How the weight was measured
Scooped is the method used for this ingredient, and it matters because the same cup can hold a different weight depending on how it was filled. Spooned and levelled means spooning the ingredient into the cup and levelling the top with a straight knife, without packing it down. Packed means pressing the ingredient firmly into the cup until it holds its shape. Poured means pouring a liquid into a measuring jug up to the line. Scooped means pushing the cup through a solid fat and levelling the top.
The source for the 227 g per cup figure is King Arthur Baking, and this page follows that value exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
All the figures on this page are approximate conversions. When a recipe really matters, verify with a kitchen scale: weigh the ingredient directly into the bowl on a tared scale and trust that number over any cup.
Lard cups to grams conversion table
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 56.8 g |
| 1/3 cup | 75.7 g |
| 1/2 cup | 113.5 g |
| 2/3 cup | 151.3 g |
| 3/4 cup | 170.2 g |
| 1 cup | 227 g |
| 1 1/4 cups | 283.8 g |
| 1 1/2 cups | 340.5 g |
| 2 cups | 454 g |
| 3 cups | 681 g |
One tablespoon of lard weighs about 14.2 g, and one teaspoon about 4.7 g. Three quarters of a cup is 12 tablespoons, and it occupies about 177 ml by volume, the same as 3/4 cup of anything, because volume does not change from one ingredient to the next. Only the weight changes, and that is why the table above is organised by weight rather than volume. The table is rounded to the nearest tenth of a gram where the fraction demands it, so the numbers are approximate by design; the 3/4 cup figure of 170.2 g is the one to use when a recipe calls for 3/4 cup.
When this conversion matters most
This conversion matters most in pastry and in tamales, where lard is chosen for a texture no other fat gives. Its large fat crystals and higher melting point create flakes in biscuits and pie crust that butter cannot match, and in tamale masa it whips into a light, tender dough. Because lard matches butter at 227 g per cup, 3/4 cup is 170.2 g, which makes swapping between the two simple by weight. It matters less in frying, where a rough measure is fine. The practical point is to keep lard cold until the moment you use it, because warm lard melts into the flour and the flakiness is lost.
Worked examples
A pork pie with a hot-water crust
A pork pie calling for 3/4 cup of lard needs 170.2 g. Lard is the traditional fat for hot-water crust pastry because it stays workable when warm and sets firm as it cools, giving the pie its sturdy, crisp shell. Weighing 170.2 g matters because the crust ratio is tight: too much lard and the pastry crumbles when you cut it, too little and it turns tough and dry.
Flaky biscuits for a weekend breakfast
A biscuit recipe using 3/4 cup of lard needs 170.2 g, and lard makes biscuits flakier than butter because its fat crystals are larger and it melts at a higher temperature. Weighing the lard cold and cutting it into the flour in pea-sized pieces is what creates the layers. A cup measure of soft lard packs unevenly, so the scale is the reliable tool here.
Tamales for a family gathering
A tamale dough calling for 3/4 cup of lard needs 170.2 g, and the lard is what makes the masa tender and flavourful instead of dense and dry. The dough should be whipped until it is light and fluffy, and that only works if the fat ratio is right from the start. Weighing 170.2 g, rather than scooping a cup of soft lard, keeps a big batch of forty tamales consistent from the first to the last.
Common mistakes
The most common mistake is using unrendered or strongly flavoured lard in a delicate bake, where the porky taste comes through. Use refined, neutral lard for pastry and save the flavoursome kind for savoury cooking. A second mistake is measuring soft lard in a cup, where it packs unevenly and can be 10 g or more off; weigh 170.2 g instead. A third mistake is storing lard at room temperature for months, where it turns rancid; refrigerate it for up to six months or freeze it longer.
If you do not have a kitchen scale, measure with tablespoons instead of a cup: 3/4 cup is 12 level tablespoons, and levelling each spoonful separately keeps the total far closer to the true weight than a single cup measure. For thick ingredients like sour cream or cream cheese, press the spoonful in firmly and level the top; for liquids, fill the spoon on a flat surface. This method works well for cooking, where a few grams either way do not matter, but for baking, a scale is the better investment: it removes the guesswork entirely and makes every recipe repeatable.
Why weighing 3/4 cup of lard beats measuring it in cups
Fat is the ingredient that decides whether a bake is tender or tough, flaky or dense, and 3/4 cup is an amount that appears in cakes, pastry, and roasting all the time. Weighing it matters because a cup is a poor way to measure a fat: solid fats trap air pockets when scooped, and liquid fats are hard to read in a measuring jug. A cup measure can be 10 g or more off, which is enough to change a cake from moist to greasy. Weighing removes that whole source of error, and it is faster than packing a cup and scraping it out.
Storage
Refrigerate up to 6 months; freeze longer. Rendered pork fat, prized for flaky pastry. It is used for pastry, biscuits, tamales and frying. Knowing how the ingredient is stored matters for the conversion too: an ingredient that has absorbed moisture or dried out will weigh differently per cup, so store it properly and weigh it fresh for the best results.
Frequently asked questions
How many grams is 3/4 cup of lard?
3/4 cup of lard weighs 170.2 g, scooped, using the King Arthur Baking value of 227 g per cup. The figure is approximate, so verify with a kitchen scale when the recipe matters, especially for pastry.
Is 3/4 cup of lard the same weight as 3/4 cup of butter?
Yes. Both lard and butter weigh 227 g per cup, so 3/4 cup of either is 170.2 g. They swap gram for gram, though lard gives a flakier, more savoury result and butter gives a richer flavour.
How many tablespoons is 3/4 cup of lard?
3/4 cup is 12 tablespoons, and one tablespoon of lard weighs about 14 g. That gives roughly 170.2 g for the full 12 tablespoons. Weighing the lard cold and cut into pieces is more accurate than spooning it.
Can I use lard in vegetarian baking?
No. Lard is rendered pork fat, so it is not vegetarian. Vegetable shortening is the closest substitute at 138 g for 3/4 cup, though it weighs less per cup, so adjust the weight rather than swapping cup-for-cup.
How should I store lard?
Refrigerate lard for up to six months, or freeze it for longer keeping. It turns rancid at room temperature over time, so do not leave it in the cupboard the way you would shortening. Weigh 170.2 g straight from the fridge while it is still cold and firm.