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    You are in: Home / Recipes / "One Bowl" Perfect Pound Cake Recipe
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    "One Bowl" Perfect Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Karen=^..^='s Note:

    This is the perfect pound cake recipe...plus so easy to prepare and only one bowl to wash! This is a firm cake, so if you are into cutting and shaping cakes, this works well. I have used it for christening and communion cakes, creating crosses, etc and used buttercream frosting. I have also made it in a 9 x 13 cake pan...just adjust time accordingly. The addition of the yogurt really makes a difference in the taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
    2. 2
      Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed.
    3. 3
      Beat 3 minutes at medium speed.
    4. 4
      Pour into prepared pan.
    5. 5
      Bake for 1 hour or until top springs back when touched lightly in center.
    6. 6
      Cool in pan for about 15 minutes then remove and cool completely on rack.
    7. 7
      Serve plain or glaze if you like.

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    Ratings & Reviews:

    • on December 28, 2002

      55

      Delicious pound cake! I made this with the intention of using it as a base for other desserts calling for sliced pound cake, but this can stand on its own witha bit of powdered sugar dusted on top. I had no problems preparing this cake. It makes a large cake and is very versatile - you can vary the flavor slightly by using a different flavor of yogurt. I used vanilla this time. It is easy to prepare and turned out great. It is dense yet tastes light. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2012

      55

      Fantastically easy recipe and it came out perfect! The cake was so good, it was gone before I had time to take a picture! I am definitely making this again. The only change I made was to exchange 1/4 cup of flour with cornstarch. I had read that a little cornstarch helps produce a more tender cake. I think this addition worked out well, as the cake was more smooth and velvety than other pound cakes I had made with all AP Flour. Cake flour apparently gives the same result but I don't have access to cake flour where I live.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2009

      55

      I made this cake for my son's first birthday, shaped like a little stuffed horse (his favorite). :) It was very easy to make, and I put it into 2 loaf pans. I can see why people say it's not as dense as a regular pound cake - it seemed to me like a pound cake/white cake hybrid. I got an almost unnoticeable flour taste in mine, which could mean I used too much flour or needed to use cake flour. I also used orange zest instead of lemon, vanilla yogurt, and a little bit of almond extract along with the vanilla extract. YUM! Definitely going to make this one again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for "One Bowl" Perfect Pound Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 456.5
     
    Calories from Fat 187
    41%
    Total Fat 20.8 g
    32%
    Saturated Fat 12.6 g
    63%
    Cholesterol 107.5 mg
    35%
    Sodium 374.1 mg
    15%
    Total Carbohydrate 62.7 g
    20%
    Dietary Fiber 0.7 g
    3%
    Sugars 41.1 g
    164%
    Protein 5.7 g
    11%

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