One Step Pound Cake
A classic pound cake with a moist, tender crumb and a subtle citrus flavor from lemon peel and vanilla. Its buttery richness makes it perfect for teatime, dessert, or gifting. The pineapple yogurt adds a slight tang, enhancing the cake's depth and moistness for all occasions.
Ingredients
Instructions
- Combine all cake ingredients in a bowl and beat at low speed for 3 minutes.
- Pour the batter into a greased and floured 12-cup tube pan.
- Bake at 325°F (163°C) for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted. You can substitute the pineapple yogurt with Greek yogurt for a tangier flavor or use sour cream as directed. To enhance the lemon flavor, consider adding a tablespoon of lemon juice. If you prefer a sweeter cake, increase the sugar by a quarter cup. This recipe is versatile and can be adjusted to suit your taste.
Serving Suggestions
Serve this delicious pound cake plain, or dress it up with a drizzle of icing or a dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or fresh berries for added flavor and texture. For a delightful twist, enjoy it alongside a cup of coffee or tea, making it a perfect addition to brunch or dessert. Consider pairing it with Lemon Blueberry Coffee Cake for a delightful dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice the cake and warm it in the microwave for about 10 seconds or in an oven preheated to 300°F (150°C) for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of One Step Pound Cake contains roughly 354 calories, with 2g protein, 15g carbohydrates, and 33g fat. It is a good source of vitamin C (19% of the Daily Value). Note that it is relatively high in sodium, at 1265mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of yogurt?
Yes, you can substitute pineapple yogurt with any flavored yogurt you prefer, such as vanilla or peach, or use sour cream as an alternative. Each option will impart a unique flavor to the cake, so feel free to experiment based on your taste preferences.
What can I do if my cake is dry?
If your pound cake turns out dry, ensure you measure your flour correctly, as too much can lead to dryness. Adding a simple syrup made from equal parts sugar and water can help moisten it. Brush the syrup over the cooled cake for a delightful, moist texture.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes, checking periodically. The edges should also start to pull away from the pan slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).