Cold Oven Cake
A moist, tender cold oven cake with rich buttery flavor and subtle lemon and vanilla notes, perfect for celebrations and tea time gatherings.
Ingredients
Instructions
- Combine sugar, butter, and Wesson oil in a mixing bowl.
- Beat until creamy.
- Beat in eggs, one at a time.
- Mix flour, baking powder, and salt in a separate bowl.
- Add a small amount of milk and flour mixture at a time to the wet ingredients, mixing well after each addition.
- Add lemon extract and vanilla extract to the batter.
- Pour the batter into a large tube pan.
- Bake in a preheated oven at 300°F for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you're out of Wesson oil, you can substitute it with canola oil or melted coconut oil. Make sure to use room temperature eggs for better incorporation into the batter. To enhance flavor, a touch of almond extract can also be added alongside the lemon and vanilla extracts.
Serving Suggestions
Serve Cold Oven Cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. Consider enjoying it alongside a cup of coffee or tea for a delightful afternoon treat. For a festive touch, serve with fresh berries or a drizzle of chocolate sauce.
Storage & Reheating
Store leftover Cold Oven Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for a few seconds until just heated through, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Cake contains roughly 213 calories, with 5g protein, 46g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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
Why is it called a Cold Oven Cake?
The Cold Oven Cake gets its name because it is baked in a cold oven, which helps the cake rise slowly and evenly. This method contributes to its unique texture and allows for a delicate crumb. It's a traditional technique used in many American recipes to achieve a moist and tender cake.
Can I use a different type of pan for this recipe?
Yes, while a tube pan is ideal for Cold Oven Cake, you can use a Bundt pan or a regular cake pan. Just be sure to adjust the baking time accordingly, as different pans may affect how quickly the cake bakes. If using a Bundt pan, allow for extra baking time to ensure the center is fully cooked.
How do I know when the cake is done baking?
To check if the Cold Oven Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Be cautious not to overbake, as this can dry out the cake. The edges should also start to pull away from the pan slightly.
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).