Product Used In This Recipe
6 Cup Vanilla Pound Cake
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Sweet yet simple, this Vanilla Pound Cake recipe creates the perfect Bundt that can be made year-round for different occasions. Recipe made to fit any 6 Cup Bundt Pan.
Ingredients
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter, softened
- 1 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 2/3 cup plain yogurt
Directions
Preheat oven to 350° F. Prepare pan with shortening and flour or baking spray. In small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling 3/4 full and tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack. Dust with powdered sugar or top with a simple glaze.
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Ingredients
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter, softened
- 1 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 2/3 cup plain yogurt
Directions
Preheat oven to 350° F. Prepare pan with shortening and flour or baking spray. In small bowl, mix together flour, baking soda and salt. Set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs until thoroughly incorporated. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 6 Cup Bundt filling 3/4 full and tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack. Dust with powdered sugar or top with a simple glaze.
Read Recipe Reviews
Such a keeper! I’ve made this just as written twice and it came out perfect – even at 5,600 ft altitude. Today I added 1/2 cup sprinkles (tossed in 1 TBS flour first) and 1/2 tsp almond extract to make a birthday cake for a special friend. Topped with a little vanilla glaze – it was just lovely – and oh so delicious. This is my new favorite pan – thanks to this recipe. Thank you!
is there a way to make it for a 10 cup? this looks fabulous and my nordic is 10 i believe. thanks
Hi! Yes, for a 10 cup Bundt Pan we advise doubling the recipe. Fill your pan only 3/4 full with batter. You may have a little leftover batter which is ok. We love making extra cupcakes in this situation! Please reach out to info@nordicware.com for any additional questions. Thank you!
This is a great cake! It’s flavors stand out. The texture is lovely. I can see this being added to my tried and true recipes
This is a delicious cake!! Sweet and buttery, it came it perfectly the first time I ever used a Bundt pan. So so good! My hubs and son polished it off in a day!
This is my “go-to” cake for small group desert/to give as gift, etc. I have made it 20+ times since buying 6 cup bundt pans from Nordic Ware last year. I sometimes use flavored yogurt (vanilla/lemon/orange) or flavored extracts (lemon/almond) or add zest (lemon/orange) as variations. Lemon with added poppyseeds is a big hit. Vanilla pound cake dusted with confectioner’s sugar and served with fresh berries can’t be beat. This recipe is a winner!
I made this cake three times in a week for different people and everyone loved it. This recipe is definitely a keeper.
This cake is delicious. Has a great texture. I added some nutmeg to the batter so it tasted like a cake donut. Put a heavy almond glaze on it.
The taste and texture of this cake is really good. I added some cherry flavor and chopped maraschino cherries . Came out great. My only complaint with the recipe is how much batter it makes! I made a 6 cup bundt cake, 2 1 cup bundt cakes and had leftover batter!
Delicious cake. Very easy to make and the cake is very nice and light. I’ve made it over 10 times already. Absolutely love this recipe 🙂
I incorporated a bit too much air into the batter (creamed the butter and sugar and really mixed in the eggs), so it just barely overflowed the cake pan. Good texture and flavor, not too dense. Perfect accompaniment to berries and ice cream.
This is a fantastic recipe. I see myself making it over and over again because it is so good. I have added apples to it and brown – sugar and cinnamon which takes it to another level. (Be advised, if you add to the Ingredients your cake will overflow the pan and you may want to make a cupcake or two with the extra!) This cake is delicious and moist. It is even better the second day. Try it, you will love it!
Perfect and deliciuos
Having bought the smaller pan a while ago, I struggled to find recipes but then found this when looking for an all round pleaser to take into work at X’mas. Huge success and also, as Nigella does with her Spruced up vanilla bundt, I blended the lot in a food processor! Super easy and delicious and got loads of compliments!
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