Cold Oven Pound Cake Recipe

Name: Cold Oven Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sugar; 2 sticks butter; 1/2 c. Crisco; 5 large eggs; 1 (8 oz.) carton sour cream; 1/2 tsp. baking powder; 1/4 tsp. salt; 3 c. plain flour; 1 tsp. vanilla extract; 1 tsp. coconut extract; 1 tsp. lemon extract

Servings: persons

3 c. sugar
2 sticks butter
1/2 c. Crisco
5 large eggs
1 (8 oz.) carton sour cream
1/2 tsp. baking powder
1/4 tsp. salt
3 c. plain flour
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. lemon extract

1
Cream sugar, butter and Crisco, gradually adding flavoring extracts.
2
This will help to cream butter and sugar.
3
Add eggs, one at a time, beating on low for 1 minute after adding each egg. Flour should be sifted with salt and baking powder at least 3 times.
4
Add flour and sour cream alternately to batter, beginning and ending with flour.
5
Pour into greased tube pan.
6
Place in cold oven; turn oven to 350u00b0 and bake for 1 hour and 15 minutes.

1988

kcal

Calories

Fat

320

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. sugar, 2 sticks butter, 1/2 c. Crisco, 5 large eggs, 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.

Cold Oven Pound Cake

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