Best 2 One Bowl Perfect Pound Cake Recipes

Indulge in the timeless classic of pound cake, elevated to perfection with this one-bowl recipe. This delectable treat, known for its dense, moist crumb and rich buttery flavor, is a true crowd-pleaser. With a focus on simplicity and convenience, this recipe requires just one bowl and a handful of pantry staples, making it an effortless yet impressive dessert.

This article presents a collection of pound cake recipes that cater to diverse preferences and dietary restrictions. From the traditional Vanilla Pound Cake, a quintessential choice for any occasion, to the decadent Chocolate Pound Cake, a chocolate lover's dream come true, these recipes offer a flavor for every palate.

For those seeking a healthier alternative, the article features a guilt-free Almond Flour Pound Cake, a gluten-free and low-carb option that maintains the moist and flavorful texture of the classic pound cake. Additionally, the Lemon Pound Cake adds a refreshing citrus twist to this classic dessert, while the Sour Cream Pound Cake boasts an extra-moist crumb and a tangy flavor profile.

Whether you're a seasoned baker or a novice in the kitchen, this article provides step-by-step instructions and helpful tips to guide you through the baking process, ensuring a perfect pound cake every time. So gather your ingredients, preheat your oven, and embark on a delightful baking journey with these one-bowl pound cake recipes.

Here are our top 2 tried and tested recipes!

PERFECT POUND CAKE

Perfect Pound Cake image

Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert.

Categories Desserts

Time 1h5m

Yield 8

Number Of Ingredients 8

Ingredients

3 tablespoons milk (skim, low fat, or whole)
3 large eggs
1½ teaspoons vanilla extract
1⅓ cups cake flour, spooned into measuring cup and leveled with a straight edge
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 tablespoons unsalted butter, softened (no need to cut it in pieces)

Steps:

Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 slice, Calories 339, Fat 21 g, Carbohydrate 34 g, Protein 4 g, SaturatedFat 13 g, Sugar 19 g, Fiber 0 g, Sodium 139 mg, Cholesterol 120 mg

ONE BOWL POUND CAKE

One Bowl Pound Cake image

This pound cake is my families favorite, It is even better the older it gets. Try it with fresh fruit or toast it for breakfast.

Provided by ROSE Blake

Categories Cakes

Time 1h45m

Number Of Ingredients 6

Ingredients

4 c all purpose flour
3 c sugar
2 c butter, room temperature
3/4 c milk
6 large eggs
2 tsp vanilla extract

Steps:

1. Preheat oven to 325, grease and flour a, ten-inch (16-cup) tube cake pan.
2. Layer ingredients in a 4-quart bowl of a heavy duty electric stand mixer in this order, flour, sugar, butter, eggs, milk, vanilla or flavorings you prefer.
3. Beat at low speed just until mixed, stopping to scrape down sides. Do not over mix. About three minutes from start to finish.
4. Pour into greased and floured, ten- inch (16-cup) tube pan and smooth on top. Bake at 325 for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes.

Tips:

Use room temperature ingredients: This helps the ingredients blend together more easily and creates a smoother batter.
Cream the butter and sugar together until light and fluffy: This incorporates air into the mixture, which helps the cake rise.
Add the eggs one at a time: This prevents the batter from curdling.
Mix in the dry ingredients gradually: This helps to prevent the batter from becoming lumpy.
Do not overmix the batter: Overmixing can toughen the cake.
Bake the cake in a preheated oven: This helps to ensure that the cake bakes evenly.
Let the cake cool completely before frosting: This helps to prevent the frosting from melting.

Conclusion:

This pound cake recipe is a classic for a reason. It is simple to make, yet produces a delicious and moist cake that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a pound cake that your family and friends will love.