Cold Oven Pound Cake – a delicious recipe with cake flour, baking powder, salt, milk, vanilla, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
You'll need a 16- cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan. In step 2, don't worry if the batter looks slightly separated.
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INSTRUCTIONS
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1. Adjust oven rack to lower-middle position. Grease and flour 16-cup tube pan. Combine flour, baking powder, an salt in bowl. Whisk milk and vanilla in measuring cup.
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2. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of mil mixture. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.
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3. Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325 degre and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65 to 80 minutes.
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4. 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.)
1573
kcal
Calories
74
g
Fat
199
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups cake flour, 1/2 teaspoon baking powder, 1 teaspoon salt, 1 cup whole milk, and more.
Yes, Cold Oven Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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