This is a classic vanilla pound Cake recipe for any 3-cup Bundt pan. A flavourful yet simple dessert perfect for sharing with small groups or families.
Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
In small bowl, mix together flour, baking soda and salt and set aside.
In another bowl, blend sugar, butter and eggs. Add vanilla, flour mixture and yogurt. Blend until smooth.
Pour into your prepared Baby Bundt Pan 3-Cup and tap gently on the counter to release air bubbles.
Bake for 25-35 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).
Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.
Decorate as desired.