Cold Oven Pound Cake is a classic, old-fashioned dessert known for its rich buttery flavor and perfectly tender crumb. Unlike traditional cakes, this recipe starts in a cold oven, allowing the cake to rise slowly and evenly, resulting in a beautifully golden crust and moist interior.
Cold Oven Pound Cake:
This timeless cake is loved for its simplicity and foolproof method. With just a handful of pantry staples and no need to preheat the oven, Cold Oven Pound Cake is perfect for both beginner and experienced bakers who want consistent, bakery-style results every time.
History:
The Cold Oven Pound Cake originated in early American kitchens when ovens were less precise and cooks relied on slow, steady heat for even baking. The method became popular for producing dense yet soft cakes without cracking. Over generations, it became a treasured recipe passed down in families, especially in Southern baking traditions.
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Cold Oven Pound Cake
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Grease and flour a bundt or loaf pan generously.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gradually add flour and milk alternately, starting and ending with flour.
- Pour batter into prepared pan and smooth the top.
- Place the cake in a cold oven.
- Set temperature to 350°F (175°C) and bake for 1 hour 15 minutes.
- Check doneness with a toothpick.
- Cool for 15–20 minutes before removing from pan.
Notes
- Always use room-temperature ingredients.
- Do not preheat the oven—this step is essential.
- Grease the pan well to avoid sticking.
- Let cake cool before slicing for best texture.
- Flavour improves the next day.
Tips for Oven Pound Cake:
- Add lemon zest for a citrus twist.
- Use cake flour for a lighter texture.
- Serve with berries or whipped cream.
- Store wrapped at room temperature for 3 days.
- Dust with powdered sugar before serving.
FAQs for Oven Pound Cake:
Q1: Why is the oven not preheated?
The slow heating allows even baking and prevents cracking.
Q2: Can I use salted butter?
Yes, just reduce added salt slightly.
Q3: Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months.
Q4: Can I add flavors?
Absolutely! Almond, lemon, or coconut work well.
Q5: Why is my cake dense?
Overmixing or cold ingredients may cause heaviness.
Conclusion:
Cold Oven Pound is a timeless dessert that delivers rich flavor, tender texture, and foolproof results. Its unique baking method makes it ideal for anyone looking for an easy yet impressive cake. Whether served plain or dressed up with toppings, this cake never fails to satisfy.