Cold Oven Pound Bake
A classic pound cake with rich buttery flavor and moist texture, perfect for dessert or tea time, appealing to those who enjoy indulgent baked goods.
Ingredients
Instructions
- Cream margarine, shortening, and sugar until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add flour and salt alternately with milk and vanilla, mixing well after each addition.
- Pour the batter into a greased and floured tube pan.
- Bake in a cold oven at the specified temperature for 1 hour and 15 minutes.
Tips & Substitutions
To enhance the flavor, consider using unsalted butter instead of margarine for a richer taste. If you want to reduce fat, substitute half of the margarine with unsweetened applesauce. Make sure to bake the cake in a cold oven to achieve the signature texture. If you’re short on time, you can use a standard loaf pan instead of a tube pan, but adjust baking time accordingly.
Serving Suggestions
Serve this Cold Oven Pound Cake with a dusting of powdered sugar or a drizzle of chocolate ganache for added decadence. It pairs beautifully with a scoop of vanilla ice cream or fresh berries for a delightful dessert. For a complete meal, consider serving it alongside Peggy'S Macaroni And Cheese for a comforting spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, let it thaw at room temperature, then warm slices briefly in the microwave, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Pound Bake contains roughly 1585 calories, with 18g protein, 210g carbohydrates, and 70g fat. It is an excellent source of calcium (52% of the Daily Value), iron (42% of the Daily Value), and protein (35% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2858mg per serving (124% of the Daily Value).
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 a different type of fat instead of margarine?
Yes, you can substitute butter or a plant-based margarine for a different flavor profile. Keep in mind that butter will give a richer taste, while plant-based options are great for vegan diets. Adjust the consistency if needed, as some substitutes may vary in moisture content.
What can I do if the cake is too dense?
If the cake turns out dense, it may be due to overmixing or too much moisture. Make sure to gently fold in the flour and other ingredients, and avoid overbeating the eggs. If you find the cake is consistently dense, consider reducing the sugar slightly or adding a bit more milk to lighten the batter.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached. If it comes out wet with batter, the cake needs more time. Keep in mind that baking in a cold oven can make timing slightly less predictable, so check around the 1-hour mark.
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).