A vintage Cold Oven Pound Cake is delicious with strawberries or other summer berries.
One of my favorite desserts in spring and summer is cake served with fresh fruit. Because of this, I love to try pound cake and angel food cake recipes.
Years ago, I saw a vintage recipe for a pound cake made in a cold oven instead of a preheated oven. These were popular in the early 1900s to save money by not preheating the oven.
This cake starts in a cold oven, so it takes quite a bit longer to bake than your normal pound cake.
I’m not sure you’re really saving money by using less electricity or gas, but you do end up with a delicious cake.
This cake is light, for a pound cake. It also has a bit of crunchy outside, which I loved.
This pound cake has the perfect texture. It is one of the best pound cakes I have made. It really is so good!
We love this cake with berries during the summer, but it is delicious all year long.
It is delicious with homemade lemon pudding poured over top when served.
Can I make it gluten free?
Yes, this cake works great gluten free. You can make it gluten free with my Gluten Free Cold Oven Pound Cake recipe.
Have you ever heard of Cold Oven Pound Cake?
Ingredients
- cake flour – you have to use cake flour, regular all-purpose flour will not work the same
- baking powder
- salt
- whole milk
- vanilla extract
- butter
- sugar
- eggs
Cold Oven Pound Cake
A vintange cold oven pound cake served with strawberries.
Ingredients
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 sticks butter, softened
- 2 1/2 cups sugar
- 6 large eggs
Instructions
- Grease bundt pan. A 16 cup or about that size. i
- Adjust oven rack to lower-middle position.
- Combine flour, baking powder, and salt in bowl. Set aside.
- In a separate bowl whisk milk and vanilla.
- With an electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes.
- Beat in eggs, one at a time, until combined.
- Reduce speed to low and add flour mixture in three additions, alternating with two additions of milk mixture. Mix on low until smooth, about 30 seconds. Use a rubber spatula to give the batter a final stir.
- Pour batter into the prepared pan.
- Place cake in cold oven. Adjust oven temperature to 325 degrees and bake, without opening oven door, for 65-80 minutes or until cake is golden brown .
- Check the cake by inserting a toothpick in the center. It should be done in 65 to 80 minutes. My oven took 85 minutes, so it may take longer in yours.
- Cool cake in pan for 15 minutes, then turn out onto rack.
- Cool completely, about 2 hours. Serve. (Cooled cake can be stored in airtight container at room temperature for up to 2 days.)
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 146mgSodium: 393mgCarbohydrates: 70gFiber: 1gSugar: 43gProtein: 7g
Nutritional values are approximate and aren't always accurate.
First published in June 2009. Updated June 2024.
Looks wonderful! A true summers dessert.
I have heard of this but I never made it. Great for the summer fruits.
I love pound cake, sponge cake etc. What an easy recipe this is.
Love the pound cake!! Thanks for a new recipe to try.
This looks perfect for summer. I’m going to try it next weekend. Thanks!
Do you use brown rice flour in the cold oven pound cake?
This is a recipe from before I went gluten free, so the recipe calls for regular flour. I have not tried this in gluten free yet.