Product Used In This Recipe
3 Cup Vanilla Pound Cake
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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.
Posted by Gail M. Lofdahl
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.
Posted by Suyash
Loved this recipe! My Bundt turned out to be moist and delish!
Posted by Linda
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.)
Posted by Anna
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.
Posted by Adriana
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.
Posted by Monica
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.