Cold Oven Pound Cake A La Gooch
A moist, rich pound cake with a tender crumb, featuring subtle lemon and almond flavors, perfect for dessert or teatime gatherings, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Cream together the margarine, shortening, sugar, lemon flavoring, and almond flavoring.
- Add the eggs one at a time to the creamed mixture, thoroughly beating after each addition.
- Add 1 cup of milk and 3 cups of flour to the mixture and mix thoroughly.
- Pour the batter into a tube pan.
- Place the pan in a cold oven and turn the oven on to 350°F.
- Bake for 1 1/2 hours at 350°F.
- Let the cake stand in the pan for 15 minutes, then remove and serve hot.
Tips & Substitutions
To enhance the flavor, consider using unsalted butter instead of margarine for a richer taste. If you don't have shortening, you can use an additional cup of butter. Make sure to cream the fats and sugar thoroughly for a lighter cake. For a unique twist, try adding a teaspoon of vanilla extract alongside the almond and lemon flavoring.
Serving Suggestions
This Cold Oven Pound Cake pairs beautifully with fresh berries or a dollop of whipped cream for a delightful dessert. It can also be served with a side of coffee or tea. For a festive touch, drizzle a simple glaze made from powdered sugar and lemon juice over the top before serving.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Pound Cake A La Gooch contains roughly 1145 calories, with 4g protein, 37g carbohydrates, and 111g fat. It is a good source of iron (14% 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 milk?
Yes, you can substitute whole milk with almond milk or another non-dairy alternative. However, the texture might vary slightly, so choose a milk that is creamy for the best results.
Why do I bake the cake in a cold oven?
Baking in a cold oven allows the cake to rise slowly and evenly, resulting in a denser and more flavorful pound cake. This technique prevents the outside from cooking too quickly while the inside remains undercooked.
What if I don't have a tube pan?
If you don’t have a tube pan, a bundt pan can be used as an alternative. Just ensure to grease it well to prevent sticking, and adjust the baking time as needed.
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).