Two-Step Pound Cake
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Updated Dec 12, 2017
This one-bowl pound cake recipe preps quick and tastes delicious with a sprinkle of powdered sugar.
More About This Recipe
- Who said baking has to be complex? Not Betty! This pound cake shockingly only takes two steps and 15 minutes to prepare, making it one of Betty’s easiest pound cake recipes. And the fact that it’s just six ingredients makes the recipe even easier (and — bonus! — minimizes dishes). The most important ingredient in any pound cake is the flour, so don’t be surprised that you need to use a whopping four cups — it needs an ample amount in order to give it that dense consistency. And no matter how easy the recipe, you can always check in on Betty’s best tips for baking cakes.
Two-Step Pound Cake
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- Prep Time 15 min
- Total 4 hr 0 min
- Servings 12
- Ingredients 7
Ingredients
- 3 cups granulated sugar
- 2 cups butter, softened
- 6 eggs
- 2 teaspoons vanilla
- 4 cups Gold Medal™ all-purpose flour
- 3/4 cup milk
- Powdered sugar, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
-
Step2In large bowl, beat granulated sugar, butter, eggs and vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, gradually beat in flour alternately with milk. Pour batter into pan.
-
Step3Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition
670
Calories
34g
Total Fat
8g
Protein
83g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 670
- Total Fat
- 34g
- 0%
- Saturated Fat
- 21g
- 0%
- Sodium
- 310mg
- 0%
- Total Carbohydrate
- 83g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 3 1/2 Other Carbohydrate; 6 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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