Cold-Oven Pound Cake
A 100-year-old recipe claims that starting in a cold oven yields a pound cake that is especially tall and boasts a crisp crust. Can this unlikely recipe really work? I can attest that it does! Yes, indeed, the cake rose beautifully, but tasted even better. This cake recipe is one I’ll keep in my back pocket for potlucks or to showcase fresh fruit. We love it and so will you!
Servings 12 slices
Calories 496kcal
Equipment
- 12-cup bundt or angel food pan
Ingredients
- 3 cups cake flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract 1 used 1-1/2 tsp vanilla and 1/2 tsp almond extract
- 20 tablespoons unsalted butter 2 1/2 sticks, softened
- 2 ½ cups sugar
- 6 large eggs
Instructions
- Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, and salt in bowl. Whisk milk and vanilla in measuring cup.
- With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
- Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
- Cool cake in pan for 15 minutes, then turn out onto rack. Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Notes
Recipe Source: Cook's Country