What is the cold oven method for baking a pound cake?

The cold oven method involves placing the pound cake batter into a cold oven and then turning it on to the desired temperature. As the oven heats up, the cake bakes gradually, resulting in a more even rise and texture.

Why is the cold oven method better than preheating the oven?

Preheating the oven can cause the outer edges of the cake to cook too quickly, leading to uneven rising, cracks, or a dense texture. The cold oven method allows for gradual heating, which gives the cake more time to rise evenly and ensures a tender, light crumb.

Does the cold oven method work for all types of cakes?

While the cold oven method works particularly well for pound cakes due to their dense texture, it might not be suitable for all types of cakes. Lighter cakes, like sponge cakes, often require a preheated oven to achieve the best results.

Why a Cold Oven is the Secret to a Better Pound Cake?

Ingredients

Scale

3 cups (360g) all-purpose flour
3 cups (600g) granulated sugar
6 large eggs, room temperature
1 cup (226g) unsalted butter, softened
1 cup (240ml) whole milk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder (optional, for a slightly lighter texture)

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Instructions

Prepare the Batter:
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Incorporate Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and baking powder (if using). Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the flour mixture. Stir in the vanilla extract.
Grease the Pan:
Generously grease and flour a 10-inch (12-cup) Bundt or tube pan to prevent sticking.
Pour Batter into the Pan:
Evenly spread the batter into the prepared pan, smoothing the top with a spatula.
Start in a Cold Oven:
Place the cake in the cold oven, then set the temperature to 325°F (163°C). Avoid opening the oven door during baking.
Bake Until Done:
Bake for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

A 10-inch Bundt or tube pan works best for this recipe, as it allows for even heat distribution. Avoid using dark-colored pans, as they can cause overbrowning.
Beating the butter and sugar together until fluffy helps incorporate air, contributing to the light texture of the cake.
A 10-inch Bundt or tube pan works best for this recipe, as it allows for even heat distribution. Avoid using dark-colored pans, as they can cause overbrowning.

Author: Soukaina
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: Southern, American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 40g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 6g
Cholesterol: 125mg