One Bowl Perfect 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
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 STEP POUND CAKE 1969
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
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.
ONE-BOWL RICOTTA OLIVE OIL POUND CAKE
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
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.
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