Best 4 Cold Oven Poundcake Recipes

Indulge in a delectable journey with our collection of extraordinary pound cake recipes, each crafted to tantalize your taste buds and elevate your baking skills. From the classic, foolproof Cold Oven Pound Cake that yields a moist, tender crumb and a heavenly aroma, to the luscious Sour Cream Pound Cake that boasts a velvety texture and a symphony of flavors, our recipes offer a delightful symphony of culinary experiences.

For those seeking a delightful twist, the Lemon Pound Cake bursts with citrusy brightness, while the decadent Chocolate Pound Cake offers a rich, indulgent treat that will satisfy any chocolate lover's cravings. Those with dietary restrictions will find solace in the tender and moist Gluten-Free Pound Cake, while the aromatic Chai Pound Cake promises a warm, comforting, and uniquely spiced delight.

Each recipe is meticulously detailed with easy-to-follow instructions and precise measurements, ensuring success even for novice bakers. Whether you prefer the traditional method or the convenience of a bundt pan, our recipes adapt seamlessly to suit your preferences.

Prepare to embark on a delightful baking adventure with our curated collection of pound cake recipes, each promising an unforgettable taste sensation.

Let's cook with our recipes!

COLD OVEN POUND CAKE

Cold Oven Pound Cake image

An old-fashioned pound cake that goes into a cold oven before baking.

Provided by Etta Coates

Categories Desserts Cakes Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 7

Ingredients

1 cup margarine
½ cup shortening
3 cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 cup milk
3 cups all-purpose flour

Steps:

Do not preheat oven. Grease and flour a 10 inch tube pan.
In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan.
Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.3 g, Cholesterol 36.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 151.3 mg, Sugar 38.5 g

CLASSIC COLD-OVEN POUND CAKE

Classic Cold-Oven Pound Cake image

Makes 1 (10-inch) cake

Number Of Ingredients 7

Ingredients

1 cup unsalted butter, softened
3 cups sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
¾ cup heavy whipping cream, room temperature

Steps:

Spray a 10-inch tube pan with cooking spray.
In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In another large bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan, and place in cold oven.
Set oven to 325°, and bake until a wooden pick inserted near center comes out clean, about 75 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely, top side up, on a wire rack. Store in an airtight container for up to 3 days.

COLD OVEN POUNDCAKE

Cold Oven Poundcake image

Provided by Trisha Yearwood

Time 2h

Yield 10 servings

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

COLD OVEN POUND CAKE

Cold Oven Pound Cake image

Cold oven pound cake bakes slowly as the oven temperature rises, allowing more time for leavening. The result is the fluffiest pound cake you've ever had.

Provided by Cheryl Day

Yield Serves 12 to 16

Number Of Ingredients 9

Ingredients

3½ cups (438 g) unbleached all-purpose flour
1 tsp. (4 g) baking powder, preferably aluminum-free
1 tsp. fine sea salt
1 ½ cups (355 ml) whole milk
2 tsp. pure vanilla extract
3 sticks (340 g) unsalted butter, at room temperature
3 cups (600 g) granulated sugar
6 large (300 g) eggs, at room temperature
Confectioners' sugar for dusting (optional)

Steps:

Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.

Tips:

Use room temperature ingredients: This will help the cake batter mix more evenly and produce a lighter, fluffier cake.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will also make the cake lighter and fluffier.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Do not overmix the batter: Overmixing can make the cake tough.
Bake the cake in a cold oven: This will help to prevent the cake from rising too quickly and collapsing.
Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Cold oven pound cake is a delicious and easy-to-make cake that is perfect for any occasion. It is a classic recipe that has been passed down for generations. With a few simple tips, you can make a cold oven pound cake that is sure to impress your friends and family.