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.