Cold Oven Pound Cake – Rich, buttery, and perfectly dense, a cold oven pound cake is a classic Southern dessert with a simpler baking method. With straightforward ingredients like butter, sugar, eggs, and flour, this cake shines with its delicate flavor and texture. ✨
Unlike most cakes, it starts in a cold oven, no preheating required. It lets the batter rise slowly as the oven heats, creating a beautifully golden crust and a moist, tender crumb that’s hard to resist.
Cold oven pound cake is perfect on its own, dusted with powdered sugar or topped with fresh berries and whipped cream. It’s an elegant treat for any occasion.
Content…Why a Cold Oven |
Why Bake Pound Cake in a Cold Oven?
If you’ve ever forgotten to preheat your oven for a bake (guilty!), there’s no need to worry about it with this recipe! However, this recipe wasn’t invented for the forgetful baker.
Since pound cakes are naturally dense, they don’t require a strong initial blast of high heat to help them rise. Instead, starting in a cold oven allows the leavening agents to work gradually, creating a perfectly tender texture. 😋
Ingredient List
- Butter adds richness and that classic buttery pound cake flavor. (It’s not called pound cake for nothing.)
- Granulated Sugar is key for just the right amount of sweetness. Brown sugar is a delicious substitute.
- Eggs bind the ingredients together, add moisture, and contribute to the cake’s overall texture.
- All-Purpose Flour – With baking powder and a pinch of salt, this pound cake has the perfect texture and rise. Gluten-free all-purpose flour works fine as well.
- Pure Vanilla Extract enhances the rich, buttery flavor and delivers a decadent aroma. And homemade vanilla extract is super easy.
- Milk – Another classic cake ingredient, you’ll need to add some milk for a tender crumb.
How to Make Old Fashioned Pound Cake in a Cold Oven
- Prep – Generously grease a tube pan with cooking spray and set it aside.
- Cream Butter – Fit your stand mixer with the paddle attachment. Cream softened butter and granulated sugar in the bowl on high. (A handheld mixer and large mixing bowl also work.) Beat until the mixture is light, fluffy, white, and airy (5-7 minutes). (Photo 1)
- Eggs – Add eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition to ensure the eggs are well incorporated before adding the next one. (Photo 2)
- Dry Ingredients – Whisk the all-purpose flour, baking powder, and salt in a separate bowl. (Photo 3)
- Combine – Gradually mix the dry ingredients with the butter mixture, mixing at low speed until just combined. (Photo 4)
- Liquids – Add the milk and vanilla extract. Stir until the batter is smooth. Be careful not to overmix, which can affect the cake’s texture. Scrape the sides of the mixing bowl down with a rubber spatula to ensure even mixing. (Photos 5-6)
- Pour the batter into the prepared tube pan. Gently tap the pan on your work surface to release large air bubbles. (Photo 7)
- Bake – Place the pan in a cold oven. Set the oven temperature to 325°F (163°C). Bake for about 80 minutes or until a cake tester inserted into the cake’s center comes out clean. (Photo 8)
- Cool the pound cake in the pan for 15 minutes. Then, transfer the cake to a wire rack to cool completely.
- Serve – Dust with some icing sugar if desired, slice, and serve.
Flavor Variations
- A different extract. Almond and lemon extract are two good choices for a unique yet tastily flavored pound cake.
- Add chocolate chips. Fold semi-sweet or dark chocolate chips into the batter for a rich, sweet surprise.
- Make it tropical. Add shredded coconut to the batter and a splash of coconut extract. Sprinkle the cake with toasted coconut flakes for an added tropical flair. 🥥
- Dairy-free. Replace milk and butter with your favorite plant-based substitute.
Tips and Tricks
- Use room temperature ingredients. Ensure your butter, eggs, and any dairy are at room temperature. That results in better emulsification for a smooth batter and fine crumb.
- Cream the butter and sugar well. Take your time to cream the butter and sugar until the mixture is fluffy. Incorporating air helps the cake rise and improves the texture. ☁️
- Measure ingredients accurately. A kitchen scale makes precise measurements easy, especially for flour. Too much or too little can drastically affect the texture and density of your cake.
Make-Ahead and Serving Instructions
Pound cakes are excellent make-ahead desserts, as they are simple to store and often taste even better the next day. You can prepare one up to three days in advance and keep it fresh at room temperature in an airtight container. Alternatively, you can store it in the fridge for up to a week; just let it come to room temperature before serving.
Pound cake also freezes wonderfully. You can freeze it whole or slice it into individual portions. Be sure to wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to three months. When you’re ready to enjoy it, thaw it in the fridge and let it come to room temperature before serving.
What Goes With Cold Oven Pound Cake
Serve cold oven pound cake with a dollop of homemade whipped cream and fresh fruit. It also goes well with a warm drink, like a chai tea latte or ginger tea. To get fancy, plate it with some chocolate-covered strawberries and candied pecans. 🤩
More Shareable Pound Cake Recipes to Try
- Lemon Blueberry Pound Bake
- Peach Cobbler Pound Cake
- Southern Pound Cake
- Lemon Sour Cream Pound Cake
- Buttermilk Pound Cake
By Imma
Cold Oven Pound Cake
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Ingredients
- 1½ cups (340g) unsalted butter, softened
- 2½-3 cups (500-600g) granulated sugar
- 6 large eggs at room temperature
- 1 tablespoon (15ml) vanilla extract
- 3 cups (360g) all-purpose flour
- 2 teaspoons (9-10g) baking powder
- 1 teaspoon (5-6g) salt
- ½ cup (120ml) milk
Instructions
- Generously grease a tube pan (or bundt pan) with cooking spray and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on high. Beat until the mixture is light, fluffy, white, and airy (5-7 minutes).
- Add eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition to ensure the eggs are fully incorporated before adding the next one.
- In a separate bowl, whisk the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing at low speed until just combined.
- Add the milk and vanilla extract. Stir until the batter is smooth and thoroughly combined. Be careful not to overmix, which can affect the cake's texture. Scrape down the sides of the mixing bowl to ensure even mixing.
- Pour the batter into the prepared tube pan. Gently tap the pan on the work surface to release large air bubbles.
- Place the pan in a cold oven. Set the oven temperature to 325°F (163°C). Bake the cake for approximately 80 minutes or until a tester inserted into the center of the cake comes out clean.
- Cool the cake in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
- Dust the cake with icing sugar if desired, slice, and serve.
Tips & Notes:
- Use room temperature ingredients. Ensure your butter, eggs, and any dairy are at room temperature. That results in better emulsification for a smooth batter and fine crumb.
- Cream the butter and sugar well. Take your time to cream the butter and sugar until the mixture is fluffy. Incorporating air helps the cake rise and improves the texture. ☁️
- Measure ingredients accurately. A kitchen scale makes precise measurements easy, especially for flour. Too much or too little can drastically affect the texture and density of your cake.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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