Recipe by Silvia Baldini— This is my favorite pound cake recipe. It is very quick and easy to make and it uses an all in one method, so not much can go wrong. The most important thing is that all the ingredients are at room temperature.
This is the real secret: place a strip of butter on top of the batter before baking. This creates the classic crack and helps the cake rise nicely. I always make two loaves because this cake disappears fast. One is perfect to share with a friend. Or keep it for yourself and freeze it for later.
But after all, isn’t it true that sharing is caring?
| Servings | Prep Time |
| 2 one-pound loaves | 30 minutes |
| Cook Time |
| 40 minutes |
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Recipe by Silvia Baldini— This is my favorite pound cake recipe. It is very quick and easy to make and it uses an all in one method, so not much can go wrong. The most important thing is that all the ingredients are at room temperature.
This is the real secret: place a strip of butter on top of the batter before baking. This creates the classic crack and helps the cake rise nicely. I always make two loaves because this cake disappears fast. One is perfect to share with a friend. Or keep it for yourself and freeze it for later.
But after all, isn’t it true that sharing is caring?
|
Ingredients
- 6 large eggs
- 1⅔ cups/ 7 oz powdered sugar (200 g)
- ¾ cup + 2 Tbsp / 7 oz unsalted butter, melted and cooled (200 g)
- 1 teaspoon real vanilla extract
- ⅔ cup / 5.3 oz whole-fat plain yogurt (small container) (150 g)
- Zest of 1 medium lemon
- Zest of 1 medium tangerine or orange
- 2½ cups / 10.6 oz all-purpose flour (300 g)
- ⅓ cup / 1.8 oz potato starch (50 g)
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter (¼ stick), cut lengthwise into two thin strips (for topping)
Servings: one-pound loaves
Instructions
- Prepare the pans: Preheat oven to 340°F (170°C). Grease and flour two one-pound loaf pans or line with parchment.
- Mix the batter (all-in-one method): Add all ingredients except the butter strips to the bowl of a stand mixer. Mix on medium speed until well mixed, smooth, and thick. Scrape down the bowl once to ensure everything is fully incorporated.
- Fill the pans: Divide batter evenly between prepared pans. Smooth the tops.
- Create the classic crack: Place one thin strip of butter lengthwise down the center of each loaf.
- Bake: Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
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