I have altered my mother's recipe and added my own to this and I find it is better than hers especially since I replace the milk with yogurt. Now I mostly replace milk with yogurt in my other recipes and this gives a better texture. My husband says it tastes similar to pound cake which he loves so much and I don't put icing, although you can if you wish.

Carol
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch layer pans or one 9 or 10 inch kugelhopf pan.

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  • Cream butter, add sugar and blend, beat in the eggs.

  • Sift the cream of tartar and baking soda with the flour twice before adding it to the creamed mixture alternately with the milk and vanilla. (Put in a cup of raisins or walnuts if you wish - it is really great). Pour batter into prepared pan(s).

  • Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,

Nutrition Facts

208.7 calories; 3.1 g protein; 29.4 g carbohydrates; 52.7 mg cholesterol; 123.8 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2002
This is an exceptionally moist and delicious cake made with the yogurt suggested. I made it in a Bundt pan to serve for 15 people and had ample. I substituted 1 cup of golden sugar for 1 cup of the white called for I used the peel of one whole orange and added a few handfuls of golden raisins mixed well with a bit of the flour. It stays moist for days and will likely freeze well if only it lasts that long! Read More
(4)

Most helpful critical review

Rating: 1 stars
08/29/2002
Just not what I feel is a true One Two Three Four Cake. The taste texture and taste just aren't what one would expect from a "True" recipe for this cake. I feel the recipe would be suited under a different name - since it is NOT a One Two Three Four Cake. Read More
(7)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/12/2002
This is an exceptionally moist and delicious cake made with the yogurt suggested. I made it in a Bundt pan to serve for 15 people and had ample. I substituted 1 cup of golden sugar for 1 cup of the white called for I used the peel of one whole orange and added a few handfuls of golden raisins mixed well with a bit of the flour. It stays moist for days and will likely freeze well if only it lasts that long! Read More
(4)
Rating: 1 stars
08/29/2002
Just not what I feel is a true One Two Three Four Cake. The taste texture and taste just aren't what one would expect from a "True" recipe for this cake. I feel the recipe would be suited under a different name - since it is NOT a One Two Three Four Cake. Read More
(7)
Rating: 2 stars
03/16/2009
Might want to rename this "Yogurt" cake. Batter is very stiff and cake is dense. This is not a 1 2 3 4 Cake so named because they contain: 1 cup of milk & butter 2 cups sugar 3 cups cake flour and 4 eggs. From there variations may add 1/2 to 1 tsp salt 2 to 4 tsp. baking powder 1 to 2 tsp. vanilla and may separate the whites or not depending upon the lightness desired. Some recipes substitute all-purpose flour making them more coarsely textured than the real thing. Read More
(6)
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Rating: 3 stars
10/20/2012
If used almost immediately it might be okay but with 2 tsps. of cream of tartar it is almost bound to be dry. Much better recipes for this cake on this site Read More
(4)
Rating: 5 stars
10/12/2002
This is an exceptionally moist and delicious cake made with the yogurt suggested. I made it in a Bundt pan to serve for 15 people and had ample. I substituted 1 cup of golden sugar for 1 cup of the white called for I used the peel of one whole orange and added a few handfuls of golden raisins mixed well with a bit of the flour. It stays moist for days and will likely freeze well if only it lasts that long! Read More
(4)
Rating: 2 stars
08/06/2008
I tried this recipe because of the yogurt. It came out very dry and not at all what I expected. I am an experienced baker and this cake actually fell somewhat in the middle something that hasn't happened in a long time. I won't be baking this one again. Read More
(3)
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Rating: 5 stars
08/29/2002
I made this cake as a present for my in-laws. They are quite aged and do not like frosted cakes. They loved it. I added 1/2 cup raisins to the recipe.It turned out great. Read More
(3)
Rating: 5 stars
04/06/2009
I've made this recipe twice with excellent results. Both times I made two 8-inch layers put sliced strawberries between them and frosted the cake with a coffee/chocolate icing. I had to bake it for longer than 30 minutes - more like 40 or 45 - but it came out very moist and satisfying. Read More
(2)
Rating: 4 stars
08/14/2012
This cake came out a little dry. I did use lowfat greek yogurt so that may have been the issue. I will try this one again but I have a feeling its going to need a little less flour or a little more fat to get the tender yet moist cake I was seeking. Read More
(2)
Rating: 4 stars
02/06/2012
This is a good cake. I used fresh lemon peel and I think that made a big difference. It is more dense than a typical yellow cake. Read More
(2)