Recipe Redo: Southern Living's Two-Step Pound Cake

FYI, Southerners take pound cake very seriously.  So much so that when I was interviewing for a position in the Southern Living test kitchen, one of the things I was tested and judged on was my ability to make pound cake.

During my time in the test kitchen I made a number of different pound cakes, but the one that really amazed me was the one that took no baking skills and was the easiest to make.  The Two-Step Pound Cake really is just 2 steps and takes minutes to get in the oven.  Simply layer the ingredients in the order given and then turn on the mixer.  Even if you think you can't bake, this cake is for you! 

The challenge was to see if a dairy-free version could be just as good as the original. My first attempt using vegetable shortening instead of butter worked but the cake had very little flavor.  So I substituted Earth Balance stick margarine for the butter and got a richer, deeper flavor.  Almond milk was a natural go-to for replacing the milk but when I used the vanilla flavored version the cake tasted a little artificial.  Stick with unflavored, unsweetened almond milk instead.

Dairy-Free Version of Southern Living's Two-Step Pound Cake

4 cups (20-ounces) all-purpose flour
3 cups (24-ounces) sugar
2 cups dairy-free margarine, softened*
3/4 cup unsweetened plain almond milk
6 large eggs, at room temperature
2 teaspoons vanilla extract

Want the Best Flavor? I know you'll be tempted to cut into this cake as soon as it comes out of the oven, but if you're looking for the best flavor resist that urge.  When your cake is cool, wrap it in plastic wrap and let it sit for 24 hours.  You'll be amazed at what this extra time does for the fla

Preheat oven to 325°. Place flour, sugar, margarine, almond milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

*For testing purposes only, I used Earth Balance Vegan Buttery Sticks.

Photo from Southern Living: photographer Beth Dreiling Hontzas.

Comments

[Marie Hernandez]

Wayyy too many eggs. Came out disgusting.

[James Schend]

Hi Marie,

I'm sorry to hear you didn't like it. I've been making this cake for at least 10 years and everyone has raved about it. It's also a very classic ratio for pound cake.

What was "disgusting" about it?

James

[Stef]

Can you halve this recipe? I don't have a Bundy pan, but I think a half recipe would work in a loaf pan.

[Erin]

Do you think this cake would be suitable for carving? My son is allergic to dairy but I'd like to make a spiral cake for his 4th birthday. I know pound cake is usually the best option for carving but I didn't know if using the Earth Balance gave it enough stiffness, the way butter would. I have a few weeks before the party yet so maybe I'll try a test run. Thanks for posting the recipe!

[James]

Hi Erin,

Yes, I think this would be great to carve. It's a pretty durable cake.

James

[James]

Hi Stef,

Yes, I've done the same thing and it works beautifully.