One Step Pound Cake 1969
Discover the timeless charm of the "One Step Pound Cake 1969," a classic dessert that embodies simplicity and rich, buttery flavor. This easy-to-follow recipe combines pantry staples like all-purpose flour, granulated sugar, and unsalted butter with the luxurious addition of six eggs and a splash of vanilla extract, creating a moist and tender crumb. What sets this pound cake apart is its unique "one step" method—simply mix all the ingredients in one bowl and let your trusty mixer do the work! Perfectly golden and aromatic after just 75 minutes in the oven, this dense yet airy cake is ideal for any occasion. Whether served plain, dusted with powdered sugar, or paired with whipped cream and fresh berries, this nostalgic treat will transport your taste buds to simpler times while impressing your guests with its elegance. Ready in under two hours and serving up to 12, it's the ultimate dessert for busy bakers seeking classic flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 320 grams All-purpose flour
- 400 grams Granulated sugar
- 227 grams Unsalted butter, room temperature
- 6 pieces Eggs, large
- 120 ml Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 325°F (165°C) and grease a 10-inch (25 cm) bundt pan or tube pan. Lightly flour the pan to prevent sticking.
In a stand mixer fitted with a paddle attachment or a large mixing bowl with a hand mixer, add all the ingredients: all-purpose flour, granulated sugar, unsalted butter, eggs, whole milk, vanilla extract, baking powder, and salt.
Mix on low speed for about 30 seconds until the ingredients are just combined, scraping down the sides of the bowl as needed to incorporate everything evenly.
Increase the mixer speed to medium and beat for 2-3 minutes until the batter is smooth and fluffy. Avoid overmixing to ensure a tender crumb.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula if necessary.
Place the pan in the center rack of the preheated oven and bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack and allow it to cool completely before slicing and serving.
Optional: Dust the cake with powdered sugar or serve with whipped cream and fresh berries for an extra-special touch.
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1626 mg | 542% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 661.4 g | 241% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 407.9 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 413 mg | 32% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
