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My review
One - Two - Three - Four Cake I
Carol
"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."
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Ingredients
servings 209Original recipe yields 24 servings (2 - 8 or 9 inch layer cakes)
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Directions
{{model.addEditText}} Print- 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.
- 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,
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
5/31/2000
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...
Most helpful critical review
3/27/2002
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 ...
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3/27/2002
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 ...
3/15/2009
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 flo...
10/19/2012
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
5/31/2000
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...
8/6/2008
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 ha...
8/29/2000
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.
8/14/2012
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 littl...
2/6/2012
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.
4/4/2009
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 i...