1-2-3-4 Pound Cake

Mona Reed


Grandmother made this cake on demand (using the word lightly). We had some of our best conversations while she was preparing it or while we were sharing it, slice to slice. She called it 1-2-3 Cake, but I've learned most call it 1-2-3-4 Cake.
I have two other versions of this recipe (posted in comments), both using plain milk, white sugar only, baking powder instead of soda, AND one using almond extract.
I tried adding almond extract to my grandmother's version, which seemed to make the cake taste more authentic to hers.
I'd love to convert this into a cookie recipe.


★★★★★ 2 votes

depends on the portions
25 Min
30 Min


  • 1/2 tsp
  • 1 c
    butter, softened (or shortening)
  • 1 c
  • 1 tsp
    baking powder
  • 1 c
    white sugar
  • 1 c
    brown sugar
  • 2 tsp
  • 3 c
  • 4
  • 1 c
    chopped nuts (optional)

How to Make 1-2-3-4 Pound Cake


  1. Preheat over to 350 °F
  2. Cream butter (or shortening) and sugar
  3. Add eggs one at a time
  4. Alternate adding flour and buttermilk
  5. Sift in soda
  6. Fold in remaining ingredients
  7. Bake in bundt pan for 35-40, depending on your oven

Printable Recipe Card

About 1-2-3-4 Pound Cake

Course/Dish: Cakes
Hashtag: #pound

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