Cold Oven Pound Cake

Golden-brown pound cake on cooling rack.

4.45 from 34 votes

Our Cold Oven Pound Cake checks off all the boxes for a delicious, tender, buttery, and dense cake.

While it might sound counterintuitive, starting out with a cold oven ensures that the cake will bake slowly as the oven heats up. It prevents the cake from rising quickly which gives it a tight, dense crumb like a pound cake should be.

Prep Time15

Cook Time1 8

Total Time1 23

Course: Desserts

Cuisine: American

Keyword: Cold Oven Pound Cake, old fashioned pound cake

Servings: Servings

Author: Pat Nyswonger

Ingredients

3 ½ cups all-purpose flour 420 grams
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons lemon juice powder
1 ½ cups whole milk
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
1 ½ cups butter , room temperature; 170 grams
3 cups granulated sugar 600 grams
6 large eggs room temperature
2½ tablespoons lemon zest from 2 lemons

Instructions

Grease and flour a 12-inch Bundt pan making sure to get into all the crevices of the pan.
In a large bowl, sift the flour, baking powder, salt and lemon juice powder. Set aside
Place the butter in a mixing bowl. Beat with an electric mixer until smooth and creamy, 2-3 minutes.
Reduce the speed to low and add the sugar, then increase the speed to medium-high and beat until light and fluffy, 2-3 minutes.
Reduce the speed to low and add the eggs, one at a time. Beat well after each addition. Stop the motor several times to scrape the bottom and sides with a spatula.
Combine the milk, vanilla, and lemon juice in a pitcher.
With the motor on medium-low, add a third of the flour mixture to the mixing bowl. Add half of the milk mixture and continue alternating with the flour and milk mixture. Mix only until combined and no flour streaks show. Do not overmix.
Remove the bowl from the machine and stir in the lemon zest by hand, scraping the sides and bottom of the bowl well.
Tip the batter into the prepared bundt pan, smoothing out the top.
Place the pan in the center of a COLD oven and set the temperature to 325°. Bake for 65-70 minutes until a cake tester inserted in the center comes out clean.
Remove from the oven, set on a cooling rack, and let the cake cool in the pan for 20 minutes. Invert the cake and lift off the pan and allow to cool on the rack completely.

Notes

Skip the flour-and-grease routine: Use a non-stick baking spray with flour instead. You’ll find it in the baking aisle. Look for brands like Baker’s Joy or Pam for Baking.
Lemon juice powder tip: For extra flavor, use 1 tablespoon of lemon juice powder per cup of flour. It adds a bright punch that complements the cake’s richness.
Serving suggestions: Try it with whipped cream, a dusting of confectioners’ sugar, a scoop of vanilla ice cream, or a spoonful of lemon curd.
Avoid quick preheat: If your oven has a rapid preheat function, don’t use it. This cake needs a true cold start.
Using a gas oven? They tend to heat faster than electric ovens, so your results may vary slightly. Start checking for doneness a few minutes earlier.

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