Christy's Cold Oven Pound Cake
Indulge in the timeless charm of Christy's Cold Oven Pound Cake—a rich, buttery dessert with an irresistibly tender crumb that sets it apart from the rest. This classic recipe takes a unique approach by starting in a cold oven, allowing the batter to gently rise and bake to perfection for a beautifully even texture. Made with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, the cake is elevated by a touch of vanilla and almond extracts for a delicate, aromatic finish. With just 20 minutes of prep time and no need for fancy gadgets, this pound cake is ideal for both seasoned bakers and beginners. Serve it plain for a slice of pure bliss, or dress it up with whipped cream and fresh berries for an elegant dessert. Perfect for family gatherings, celebrations, or a cozy coffee break, this recipe is a must-try for anyone craving a homemade treat with a nostalgic feel.
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Ingredients
- 1 lb unsalted butter (softened)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 0.75 cup whole milk
- 1.5 teaspoons vanilla extract
- 0.5 teaspoon almond extract
Directions
Step 1
Grease and flour a 10-inch tube pan or Bundt pan. Make sure every nook and cranny is coated to ensure easy removal of the cake.
Step 2
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 5-7 minutes.
Step 3
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is smooth and well combined.
Step 4
Reduce the mixer speed to low and gradually add the flour, alternating with the milk. Begin and end with the flour, mixing just until incorporated after each addition. Do not overmix.
Step 5
Stir in the vanilla extract and almond extract until evenly distributed.
Step 6
Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 7
Place the pan in a cold oven. Do not preheat the oven—the gradual warming is key to the cake's texture.
Step 8
Set the oven temperature to 325°F (165°C) and bake for 90 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 9
Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.
Step 10
Slice and serve as is, or pair with whipped cream, fresh berries, or a dusting of powdered sugar for extra flair.
Nutrition Facts
| Serving size | (1905.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7424.9 |
| Total Fat 406.3g | 0% |
| Saturated Fat 246.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 2129.1mg | 0% |
| Sodium 566.1mg | 0% |
| Total Carbohydrate 886.6g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 611.8g | |
| Protein 84.7g | 0% |
| Vitamin D 550.3IU | 0% |
| Calcium 538.9mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 1183.8mg | 0% |
Source of Calories