cold oven pound cake recipe

Written ByJenny Smyth Posted on
cold oven pound cake recipe
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The Best cold oven pound cake recipe

I’ve been making this cold oven pound cake recipe for years, and it’s still a family favorite. My kids love helping me mix the batter, and my husband enjoys a slice (or two) after dinner.

The best part is that it’s incredibly easy to make and requires minimal effort, which is perfect for a busy home cook like me. I’ve experimented with various flavors and add-ins, but the classic recipe remains my go-to.

The cake itself is moist and buttery, with a subtle sweetness that’s balanced by the tanginess of the buttermilk. When you take it out of the oven, the aroma that fills your kitchen is absolutely intoxicating – it’s like a warm hug on a cold day.

And the best part? It’s incredibly versatile – we enjoy it as a snack, a dessert, or even as a breakfast treat.

My family can’t get enough of this recipe, and I’m sure yours will love it just as much. I’ve served it at countless family gatherings and special occasions, and it never fails to impress.

The secret to its success lies in the unique technique of baking it in a cold oven – it produces a cake that’s both tender and crispy on the outside. Trust me when I say that this recipe is a game-changer for anyone who loves baking – give it a try today!

Cold Oven Pound Cake

Cold Oven Pound Cake

4.6 from 1936 votes

This pound cake starts in a cold oven, which creates a tender, fine crumb and a golden crust. The butter and sugar are creamed until light, then eggs and flour are added for a classic, dense texture.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature

👨‍🍳Directions

1Grease and flour a 10-inch bundt pan or two 9×5 inch loaf pans.
Set aside.
2Do not preheat the oven.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 4 to 5 minutes until light and fluffy.
4Scrape down the sides of the bowl as needed.
5Add the eggs one at a time, beating well after each addition.
6Beat in the vanilla extract until combined.
7In a medium bowl, whisk together the flour, baking powder, and salt.
8With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture.
9Mix just until combined; do not overmix.
10Pour the batter into the prepared pan and spread evenly.
11Place the pan in a cold oven.
12Set the oven temperature to 325°F (163°C).
13Bake for 1 hour 15 minutes to 1 hour 20 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
14Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
15Then invert the pan onto the rack and let the cake cool completely before slicing.

🔧Equipment

10-inch bundt pan or 9×5 inch loaf pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 180mg🌾Total Carbs: 51g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature. This cake keeps well for up to 3 days when stored in an airtight container.

Watch Video Of How Cold Oven Pound Cake Works

This cold oven pound cake is always a good idea for any occasion because it is reliable and easy to make. It works perfectly for family gatherings potlucks or just a quiet weekend at home.

I love that I can make it ahead of time and it still tastes fresh the next day. For storage keep the cake wrapped in plastic wrap at room temperature for up to four days.

If you want to reheat it just pop a slice in the microwave for 10 seconds or toast it in a skillet with a little butter. You can also serve it with a scoop of ice cream or a drizzle of caramel sauce for a simple but impressive dessert.

This recipe is a keeper and I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Cold Oven Pound Cake

Q: What makes this cold oven pound cake recipe so special?

This recipe stands out from other pound cake recipes due to its unique method of baking in a cold oven. This technique allows for a tender crumb and a crispy exterior that’s hard to achieve with traditional baking methods.

Q: Can I use regular milk instead of buttermilk?

While you can substitute regular milk for buttermilk, keep in mind that the flavor and texture will be slightly different. Buttermilk adds a tanginess that complements the sweetness of the sugar and butter perfectly.

Q: How long does it take to prepare this recipe?

The preparation time for this recipe is relatively quick – about 10 minutes to mix the batter and another 10 minutes to grease the pan and prepare the ingredients.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time – simply store it in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months.

Q: What are some variations I can try with this recipe?

Feel free to get creative with this recipe! Try adding different flavors like vanilla extract, cinnamon, or nutmeg to give it an extra boost. You can also experiment with various types of nuts or dried fruits to add texture and interest.

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