If you can measure flour and sugar, crack an egg and stir, then you can make this delicious lemony pound cake and impress your friends and family. (And you don't even have have to pay $28 for the recipe as I did -- it was the only promising one in a box I bought recently on eBay and, as it turned out, was well worth it.)
The one-step method refers to the fact that all the ingredients are simply placed in a mixing bowl at once and blended for about five minutes. Pour the batter in the greased and floured pan and bake for 60 to 70 minutes. This recipe is so easy and quick to put together, that it was ready before the oven had finished preheating! After five minutes of beating in the standing mixer, the seemingly disparate ingredients, above, transformed into the silky smooth batter, below.
Smooth the batter with a spoon or spatula once you place it in the bundt pan. It doesn't have to be perfectly flat, but as they say in yoga, that's the intention.
Let the cake cool in the pan for 15 minutes, release it and let it cool completely. This takes much longer than you'd expect, especially if it's 11:30 p.m. and you're waiting for it to cool so you can wrap it up and go to bed. Always account for cooling time when starting a recipe at night.
The glaze is simple to make and adds sweetness and even more lemon flavor.
The eBay box, that contained this recipe.
Some production notes: The recipe calls for either yogurt with fruit or sour cream. I used the sour cream, and also butter instead of margarine. Any all purpose flour will do, and please do not wait after you add the eggs and the sugar to the mixing bowl because the sugar will "cook" the eggs, and you'll end up with bits of cooked egg in your batter. Really! It's essential to grease and flour your pan well to ensure that the cake releases easily. Doing that step took as long as making the cake!
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