Cold Oven Pound Cake
Cold Oven Pound Cake is a rich, buttery dessert baked without preheating the oven.The slow temperature rise ensures a soft interior and golden crust.It uses simple ingredients and delivers consistent results.Perfect for tea time, holidays, or everyday dessert cravings.
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.