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All In One Pound Cake

January 13, 2026 By
All In One Pound Cake
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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?
Servings Prep Time
2 one-pound loaves 30 minutes
Cook Time
40 minutes
Servings Prep Time
2 one-pound loaves 30 minutes
Cook Time
40 minutes
All In One Pound Cake
Yum
Print Recipe
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
Servings Prep Time
2 one-pound loaves 30 minutes
Cook Time
40 minutes
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
  1. Prepare the pans: Preheat oven to 340°F (170°C). Grease and flour two one-pound loaf pans or line with parchment.
  2. 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.
  3. Fill the pans: Divide batter evenly between prepared pans. Smooth the tops.
  4. Create the classic crack: Place one thin strip of butter lengthwise down the center of each loaf.
  5. Bake: Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool: Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
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Vanilla Pound Cake

January 30, 2017 By

Yesterday I shared a picture of my vanilla pound cake and a quote: “Having somewhere to go is home. Having someone to love is family. Having both is a blessing.“ Likes all around. But the main response was, “Nice quote! But where’s the recipe?!” Here it is! This pound cake is a family favorite and one of the simplest cakes you can bake. You cannot mess it up. I promise.

 

 

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Vanilla Pound Cake

January 30, 2017 By

Pound cake derives its name from the original formula from which it was made: one pound of butter, sugar, flour and eggs. Enough to make two loaves. This old-fashioned recipe from my grandma calls for approximately a half pound of each  ingredient and yields one loaf. Feel free to double the recipe. Share or freeze one of the loaves or just eat both of them. No judgement!

Vanilla Pound Cake
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Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Vanilla Pound Cake
Yum
Print Recipe
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Servings Prep Time
1 9x5 inch loaf 30 minutes
Cook Time
75 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, plus more for the pan 2 sticks
  • 1 cup granulated sugar
  • 5 large eggs room temperature
  • 2 tsp pure vanilla extract
Servings: 9x5 inch loaf
Instructions
  1. Preheat the oven to 325°F. Butter a 9-by-5-by-3-inch loaf pan.
  2. In a medium bowl, stir together the flour, baking powder and salt.
  3. In a standing mixer bowl, beat the butter until fluffy. Gradually beat in the sugar until blended. Beat in the eggs, 1 at the time, and then add the vanilla. Add the dry ingredients and beat until smooth.
  4. Scrape the batter into the loaf pan and bake until the top peaks and turns golden brown, about 1 hour and 15 minutes. When the cake is done, it will spring back when gently touched and a toothpick inserted in the center comes out clean.
  5. Cool the pound cake in the pan on a wire rack for 10 minutes and then turn the loaf out onto the rack to cool throughly. Slice and serve.
Recipe Notes

Sometimes I like to add the grated zest from an organic lemon for a citrusy burst of flavor or a handful of chocolate chips for extra happiness.

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