Cold Oven Pound Cake
Cold Oven Pound Cake offers a moist, rich texture with a delicate crumb, enhanced by vanilla and citrus flavorings. Its unique baking method in a cold oven creates a tender, dense cake perfect for dessert or tea time. Suitable for gatherings, it impresses with its simplicity and classic taste.
Ingredients
Instructions
- Cream the margarine and Crisco; gradually add sugar and beat well.
- Beat eggs in one at a time into the mixture.
- Add vanilla and butternut or lemon extract.
- Mix in milk and flour (with a pinch of salt) in three separate additions, mixing well after each.
- Pour the batter into a greased and floured tube pan.
- Place the pan in a cold oven and bake at 300°F for 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. If you want a lighter texture, sift the flour before measuring. Ensure your ingredients are at room temperature for optimal mixing. This cake can be flavored with different extracts like almond or orange for variety. For added moisture, you might try incorporating a bit of sour cream.
Serving Suggestions
This Cold Oven Pound Cake is delicious on its own but pairs beautifully with Lemon Luscious or a scoop of vanilla ice cream for a delightful dessert. Consider serving it with fresh berries or a drizzle of chocolate sauce for an elegant touch. It also makes a great accompaniment to coffee or tea during afternoon gatherings.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, let it thaw in the fridge overnight and warm individual slices in a microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Pound Cake contains roughly 325 calories, with 3g protein, 41g carbohydrates, and 2g fat. It is an excellent source of vitamin C (25% of the Daily Value). Note that it is relatively high in sodium, at 697mg per serving (30% 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 salted butter instead of margarine?
Yes, you can use salted butter in place of margarine, but reduce the added salt in the recipe. The cake will still be delicious and have a slightly different flavor profile. Remember to allow the butter to soften before creaming it with the sugar for the best results.
What should I do if my cake sinks in the middle?
If your pound cake sinks, it may be due to overmixing or underbaking. Ensure you mix the batter just until combined and check your oven temperature with an oven thermometer. If it still sinks, consider using a toothpick to test for doneness; it should come out clean when inserted into the center.
Can I add fruit to this pound cake recipe?
Absolutely! You can fold in fresh or dried fruits like blueberries, raspberries, or cranberries into the batter for added flavor and texture. Just be sure to adjust the baking time slightly, as the added moisture from the fruit can affect the baking process.
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).