Classic Cold Oven Pound Cake

Cold Oven Pound Cake
Cold Oven Pound Cake with Strawberries. Diana Rattray
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 12 to 16 Servings
Ratings

This is an old-fashioned favorite, a cold oven pound cake, and it is really very easy to prepare and bake. Do not preheat the oven for this cake.

What You'll Need

  • 1/2 pound butter (2 sticks)
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, 13 1/2 ounces
  • 1 cup heavy cream

How to Make It

1. Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla.

2. Add flour in four parts, alternating with the heavy cream and mixing after each addition.

3. Grease and flour a large tube pan. Spoon in the batter.

4. Place the cake in a cold oven. Turn oven to 325° F and cook for 1 hour and 15 minutes to 1 hour and 25 minutes. A toothpick inserted into the center of the cake should come out clean.

5. Cool in the pan for 20 minutes, then remove to cool completely.

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