{"id":9844,"date":"2021-01-04T19:01:20","date_gmt":"2021-01-05T01:01:20","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2009\/12\/cold-oven-pound-cake-do-not-preheat-3\/"},"modified":"2021-01-04T19:01:21","modified_gmt":"2021-01-05T01:01:21","slug":"cold-oven-pound-cake-do-not-preheat","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/cold-oven-pound-cake-do-not-preheat\/","title":{"rendered":"Perfect Classic Pound Cake"},"content":{"rendered":"\n

This pound cake is sweet, dense, buttery, and rich – as it should be! The secret to perfection is baking it starting off in a cold oven. You won’t believe the difference that makes.<\/p>\n\n\n\n

\"Pound<\/a><\/figure>\n\n\n\n

This is the perfect recipe for dolloping with whipping cream, ice cream, berries, or dipping in chocolate fondue. It’s a classic cake that everyone should have in their baking arsenal.<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Top<\/a><\/figure>\n\n\n\n

The key ingredient in pound cake, of course, is BUTTER. Pound cake gets its name from the fact that it originally contained a full pound of butter. This recipe uses three sticks – one stick shy of the full pound.<\/p>\n\n\n\n

Tip:<\/span><\/strong> Make sure the butter is at room temperature so that it will mix well with the other ingredients.<\/p>\n\n\n\n

Beyond butter, you’ll also need sugar, eggs, cake flour, whole milk (or half and half for a richer flavor), and vanilla extract. <\/p>\n\n\n\n

You are welcome to use all-purpose flour instead of cake flour, but the cake flour helps to give the recipe the perfect crumb.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Start by beating butter and sugar together using an electric or stand mixer until fully integrated.<\/p>\n\n\n\n

Then, mix in the eggs one at a time.<\/p>\n\n\n\n

\"adding<\/a><\/figure>\n\n\n\n

Add the flour a little at a time, alternating with the milk, until just combined<\/a>.<\/p>\n\n\n\n

\"Pouring<\/a><\/figure>\n\n\n\n

Mix in the vanilla extract, again until just combined.<\/p>\n\n\n\n

Pour the batter into a greased and floured 15 cup Bundt pan, place in the oven, and then<\/strong> turn the oven onto 325 F.<\/p>\n\n\n\n

Tip:<\/span><\/strong> Some new ovens have a boost mode when you turn them on that helps them heat up extra fast. Make sure that you disable boost mode for this recipe!<\/p>\n\n\n\n

\"Pouring<\/a><\/figure>\n\n\n\n

Bake for about 75 minutes. You’ll know the cake is done when a toothpick inserted into the center of the cake comes out clean. <\/p>\n\n\n\n

Wait about 15 minutes before carefully<\/em> inverting the cake onto a plate.<\/p>\n\n\n\n

\"Pound<\/a><\/figure>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

How to Serve<\/h3>\n\n\n\n
\"a<\/a><\/figure>\n\n\n\n

There are so many ways to serve pound cake. Here are some of my favorites:<\/p>\n\n\n\n