One – Two – Three – Four Cake I

  • Recipe By
  • Published Jul 2nd
  • Servings24
  • Calories209
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.

One – Two – Three – Four Cake I Ingredients

The following are the ingredients needed to make delicious One – Two – Three – Four Cake I for 24 servings:

  • 1 cup butter
  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 4 eggs
  • 1 cup plain yogurt
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 tablespoons grated lemon zest

One – Two – Three – Four Cake I Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook One – Two – Three – Four Cake I easily:

  1. 1 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.
  2. 2 Cream butter, add sugar and blend, beat in the eggs.
  3. 3 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).
  4. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes in the layer pans or 45 minutes in the kugelhopf pan,

Nutrition Facts

Per Serving: 209 calories; 9 grams of fat; 29.4 grams of carbohydrates; 3.1 grams of protein; 53 milligrams of cholesterol; 124 milligrams of sodium.

  1. Oct 19th 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

  2. Aug 14th 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 l ...

  3. Feb 6th 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. Apr 4th 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 ba ...

  5. Mar 15th 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 ...

  6. Aug 6th 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 tha ...

  7. Mar 27th 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 sui ...

  8. Aug 29th 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.

  9. May 31st 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 cu ...