Everyone has at least one recipe that they are known for, their signature recipe. One of mine is this one step pound cake and it is about time I share it with you. I don’t know the source, but it has been in my family for as long as I can remember. My mom thinks it came from one of those church compilation cookbooks, but isn’t sure. This could be a family secret recipe….but honestly, I just don’t get secret recipes. Besides making my family things they enjoy eating, sharing recipes with others is what I love about baking. Is there really a better compliment than when someone asks you for a recipe?
Last night we hosted the last of our Christmas gatherings and I made pound cake for dessert. We don’t see my husband’s family often, so when we do, I have to make sure that this pound cake is on the menu. They just go crazy for it and I don’t want to let anyone down. The best thing about this pound cake is that there is no separation of ingredients. You just dump everything in to a mixer bowl, mix 3 minutes and done. I can have the batter made in about 15 minutes and then bake for an hour. How easy is that? I like to serve mine with sweetened strawberries with whipped cream, but it is delicious straight up too. As if my husband would eat a strawberry! But, now that he saw that strawberries touched the pound cake he ate…
One-Step Pound Cake
Yield: 1 bundt
2 1/4 cups all-purpose flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream
1 cup very soft unsalted butter
1 tsp vanilla
3 eggs, room temperature
Vanilla bean, scraped or 1/2 tsp vanilla bean paste (optional)
Preheat oven to 325°F. Grease a bundt pan with butter and flour. Set aside.
Put all ingredients into a mixer bowl and beat on medium, with a paddle, for 3 minutes. Pour into prepared pan.
Bake 55-60 minutes. It is ready when a toothpick inserted into the middle comes out with a few crumbs.
Source: My mom, Linda, from an unknown source
- Make sure your butter is really soft so it incorporates well into the batter
- Butter you pan well. I then put a bit of flour in my hands and clap them together over the pan so you get a fine mist of flour, instead of clumps.
- I have used cooking spray with and without flour in the past and I have had a lot of sticking issues and they often leave a film on the pans that is almost impossible to remove.
- I think that the pound cake tastes better the next day.
- Let the cake cool in the pan for 15 minutes before turning out onto your serving plate.
- This cake is a good base for other flavors. Mix in Oreos, chocolate chips, add a layer of cinnamon sugar, use different extracts….