Cold Oven Pound Cake

4.58 from 7 votes

This pound cake is sweet, dense, buttery, and rich - as it should be! The secret to perfection is baking it in a cold oven.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 278kcal

Author: Stefani

1 1/2 cups unsalted butter room temperature
3 cups sugar this can be reduced to 2 1/2 cups if you like a less sweet cake
6 large eggs
3 cups cake flour you can substitute all-purpose flour if that's all you have on hand
1 cup whole milk you can use half & half for a richer cake
1 tablespoon vanilla extract

US Customary - Metric

In the bowl of an electric mixer, cream butter and sugar together at high speed until fully integrated.
Beat in eggs, one at a time.
Beat in flour, one cup at a time, alternating with milk, until just combined.
Mix in vanilla extract until just combined.
Pour the batter into a 15 cup Bundt pan that has been greased and floured.
Place on the middle rack of a COLD oven. Set the oven to 325 F and bake for 75 minutes or until a toothpick comes out dry. Important: If your oven has a boost feature, make sure that is turned off.
Wait 15 minutes and then invert the cake onto a plate. Serve warm or at room temperature.

This cold oven pound cake recipe is adapted from Annie Laurie on Bakespace.

It lasts for about 5 days in an airtight container at room temperature. It also freezes really well as a whole cake or in slices.

You can make this cake in a loaf pan - cut the recipe in half or make two loaves.