Cold oven pound cake – pure white bite

Why bake pound cake in a cold oven?

If you’ve ever forgotten to preheat your oven for baking (guilty!), you don’t have to worry with this recipe. However, this recipe was not invented for forgetful bakers.

Pound cake is naturally dense, so you don’t need to apply intense high heat first to make it rise. Instead, start in a cold oven and the leavening agents will gradually work to create a perfectly soft texture. 😋

Ingredient list

1. butter Adds richness and classic butter pound cake flavor. (It’s not just called pound cake.)
2. granulated sugar The key is just the right amount of sweetness. Brown sugar is a delicious alternative.
3. egg It binds the ingredients together, adds moisture, and contributes to the overall texture of the cake.
4. all-purpose flour – A pound cake with a perfect texture and rise, made with baking powder and a pinch of salt. Gluten-free all-purpose flour is also fine.
5. pure vanilla extract It enhances the rich buttery flavor and provides a decadent aroma. and homemade vanilla essence It’s very easy.
6. milk – This is also a classic cake ingredient, but milk must be added to soften the crumb.

How to make a classic pound cake in a cold oven

• preparation – Generously coat a tube pan with cooking spray and set aside.
• cream butter – Attach the paddle attachment to the stand mixer. Cream the softened butter and granulated sugar in a bowl. (You can also use a hand mixer or large mixing bowl.) Mix until mixture is light, fluffy, white, and airy (5 to 7 minutes). (Photo 1)
• egg – Add the eggs one at a time to the creamed butter and sugar mixture. Stir each time you add an egg to ensure it’s well mixed before adding the next egg. (Photo 2)
• dry material – Whisk all-purpose flour, baking powder, and salt in a separate bowl. (Photo 3)
• combine – Gradually mix the dry ingredients with the butter mixture on low speed until just combined. (Photo 4)
• liquid – Add milk and vanilla extract. Stir until the dough is smooth. Be careful not to overmix as this can affect the texture of the cake. Scrape down the sides of the mixing bowl with a rubber spatula to ensure even mixing. (Photos 5-6)
• pour Pour the batter into the prepared tube pan. Gently tap the pan on your work surface to remove any large air bubbles. (Photo 7)
• bake – Place the pot in a cold oven. Set oven temperature to 325°F (163°C). Bake for about 80 minutes or until a cake tester inserted into the center of the cake comes out clean. (Photo 8)
• nice Bake the pound cake in a skillet for 15 minutes. Then transfer the cake to a wire rack to cool completely.
• serve – Sprinkle with powdered sugar if desired, slice and serve.

Flavor variations

1. another excerpt. Almond and lemon extracts are perfect for a unique yet flavorful pound cake.
2. add chocolate chips. Stir semi-sweet or dark chocolate chips into the batter for a rich, sweet surprise.
3. let’s make it tropical. Add shredded coconut to the dough and a little coconut extract. Sprinkle toasted coconut flakes on the cake to add a tropical touch. 🥥
4. Dairy free. Replace milk and butter with your favorite plant-based alternatives.

tips and tricks

1. Use room temperature ingredients. Make sure your butter, eggs, and dairy products are at room temperature. The result is improved emulsification, resulting in a smooth batter and fine crumbs.
2. Cream the butter and sugar well. Cream the butter and sugar over time until the mixture is fluffy. Incorporating air will cause the cake to expand and give it a better texture. ☁️
3. Accurately measure ingredients. A kitchen scale makes it easy to accurately measure flour, especially flour. Too much or too little can have a big impact on the texture and density of the cake.

How to make and serve

Pound cake is a great dessert to make ahead of time because it stores easily and often tastes even better the next day. It can be prepared up to 3 days in advance and kept fresh at room temperature in an airtight container. Alternatively, store in the refrigerator for up to 1 week. Bring to room temperature before serving.

Pound cake is also delicious when frozen. You can freeze them whole or slice them into individual pieces. Be sure to wrap tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator and bring to room temperature before serving.

What goes well with cold oven pound cake?

Serve cold oven pound cake with a small amount of homemade whipped cream And fresh fruit. It also goes great with hot drinks. chai tea latte or ginger tea. Serve some to make it fancy chocolate covered strawberries and candied pecans. 🤩

Try more shareable pound cake recipes

1. lemon blueberry pound bake
2. peach cobbler pound cake
3. southern pound cake
4. lemon sour cream pound cake
5. buttermilk pound cake

by Imma