Cold Oven Butter Pound Cake
A rich, moist pound cake with a tender crumb, featuring buttery flavor and subtle sweetness, perfect for celebrations or as a comforting dessert.
Ingredients
Instructions
- Cream sugar with butter and shortening well.
- Add eggs, one at a time, beating after each addition.
- Combine flour and baking powder, then add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Add vanilla flavoring.
- Pour batter into a greased and floured tube pan.
- Place in a cold oven, then turn the oven on to 300°F and bake for 90 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to balance the sweetness. If you don’t have shortening, you can substitute with an equal amount of butter or use a combination of butter and oil. Make sure to sift the flour well to ensure a light texture. Remember, using room temperature ingredients helps in achieving the perfect creaminess.
Serving Suggestions
This butter pound cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. You can also serve it alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a cozy treat, enjoy it with a cup of tea or coffee. It’s perfect for gatherings, making it a great complement to recipes like Cherry Walnut Squares.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Butter Pound Cake contains roughly 746 calories, with 6g protein, 77g carbohydrates, and 32g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all butter instead of shortening?
Yes, you can use all butter in this recipe. This will enhance the flavor, but be mindful that the texture may be slightly denser. If you want to maintain some lightness, consider using a combination of butter and a neutral oil.
What if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan or a standard loaf pan. Just keep in mind that baking times may vary slightly; check for doneness with a toothpick inserted in the center.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the edges will start to pull away from the sides of the pan, and the top will have a golden brown color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).