One Bowl Pound Cake Recipes

"ONE BOWL" PERFECT POUND CAKE

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.

Provided by Karen..

Categories Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon grated lemon, rind of
1 teaspoon vanilla
1 cup butter, softened
1 (8 ounce) container yogurt (lemon, pineapple, orange, strawberry "or" vanilla)
3 large eggs, at room temperature

Steps:

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

ONE BOWL POUND CAKE

ONE BOWL POUND CAKE image

Categories Bread Dessert Bake

Number Of Ingredients 8

Ingredients

6 eggs, room temperature
3 sticks margarine
2 1/2 cups granulated sugar
3/4 cup milk
3 cups all-purpose flour, sifted
3 Tbsp baking powder
1 1/2 tsp vanilla extract
1/4 tsp salt

Steps:

Preheat oven to 325 degrees. Grease 1 bread pan on all sides. Mix all ingredients in mixing bowl until well blended. Bake for 1 hour.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

One-Bowl Ricotta Olive Oil Pound Cake image

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.

Provided by Melissa Clark

Yield Serves 8

Number Of Ingredients 11

Ingredients

Unsalted butter, shortening, or nonstick cooking spray, for the pan
1½ cups (300 grams) sugar, plus more for the pan if using a Bundt pan
3 large eggs, at room temperature
1 cup (250 grams) whole-milk ricotta cheese, at room temperature
½ cup (123 grams) sour cream or plain whole-milk yogurt, at room temperature
¾ cup (97 grams) extra-virgin olive oil
1 Tbsp. vanilla extract
2½ tsp. (10 grams) baking powder
1 tsp. (5 grams) fine sea salt
1 tsp. finely grated orange or lemon zest
1½ cups (192 grams) all-purpose flour

Steps:

Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

ONE STEP POUND CAKE 1969

One Step Pound Cake 1969 image

Make and share this One Step Pound Cake 1969 recipe from Food.com.

Provided by andypandy

Categories Dessert

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon grated fresh lemon rind (optional)
1 teaspoon vanilla
1 cup soft room temp butter
1 cup sour cream (or pineapple yogurt)
3 whole eggs

Steps:

Place all in a large mixer bowl Blend on low speed Beat at med.
speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F.
for 60- 70 minutes.
Until golden and cake springs back when tested.
Cool upright in the pan for 20 minutes.
Remove from pan, cool completely.
Glaze when cool.
Glaze: 1 cup powdered icing sugar with 2 tbsp.
lemon juice.

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