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3 Cup Bundt® Pan

3 Cup Bundt® Pan

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3 Cup Vanilla Pound Cake

5 based on 6 reviews

PREP: 10 MINUTES

COOK: 25 MINUTES

SERVINGS: 1 - 2 SERVINGS

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Classic Vanilla Pound Cake recipe for any 3 Cup Bundt pan. Flavorful, yet simple dessert perfect for sharing with small groups or households.

Ingredients

  • ¾ cup flour
  • ½ tsp salt
  • 1/8 tsp baking soda
  • ¼ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 1/3 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 and set aside. Using a mixer with a paddle attachment, cream butter and sugar. Mix in eggs one at a time and blend thoroughly. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared 3 Cup Bundt filling 3/4 full and tap gently on counter to release air bubbles. Bake for 25-35 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. Decorate as desired.

Read Recipe Reviews

    This recipe turns out a moist cake (not as dense as most pound cakes). One warning–THIS CAKE TENDS TO STICK! I prepared the pan with a generous amount of baking spray (the kind with oil/flour), and the cake STILL stuck. (Even though my toothpick came out clean and it was golden, the cake still hadn’t pulled away from the pan after 33 minutes.) I’d recommend vegetable shortening and all-purpose flour. LOTS of it. The cake will also rise about 3/4 to 1 inch over the top of the pan, so don’t try putting it in a toaster oven unless you have at least 2-2 1/2 inches of clearance on top.

    Loved this recipe! My Bundt turned out to be moist and delish!

    A perfectly proportioned recipe for the 3-cup bundt pan. I didn’t have plain yogurt, couldn’t wait to use my new pan, found orange yogurt in the icebox. Reduced the sugar by a a couple of teaspoons. A lightly flavored orange cake! YUMM! (Not a novice, not advanced.)

    On a snowy Sunday, I decided to bake in a Nordic Ware pan that I bought a year ago. Unbelievably, I had all the ingredients and it turned out great! It was a delight to watch the snow fall while curled up on my sofa having tea and this cake. It was so easy to bake. I did substitute with an Oikos
    Triple Zero vanilla 5.3 oz yogurt. Also, I did have to bake it for 35 minutes.

    I bought my 2-year-old a 3-cup bundt pan, and I wanted to find a recipe that we could make together. This one fits the bill, and it’s forgiving enough that even toddler-dexterity measurements produced a fantastic cake. We’ll be making this again.

    I was so happy to find this basic vanilla cake recipe for a 3-cup bundt pan. I needed to bake it for an extra 10 minutes and I didn’t have yogurt so I used sour cream instead. The cake rose above the pan nicely and luckily came out of the pan easily. Now that I have this recipe, I’ll use it as a base recipe and alter it to make other flavors. Thanks for posting the recipe.

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Product Used In This Recipe

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3 Cup Bundt® Pan

3 Cup Bundt® Pan

SEE PRODUCT