Cold Oven Pound Cake(Club Member: Terah Smith)
A rich, buttery pound cake with a tender crumb and subtle lemon flavor, perfect for dessert or teatime, appealing to those who love classic baked treats.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Separate the eggs; beat the egg whites until stiff and set aside.
- Add egg yolks to the creamed butter and sugar mixture and beat well.
- Gradually add flour and sweet milk to the mixture, mixing gently.
- Fold in the beaten egg whites and lemon flavoring.
- Pour the batter into a cold oven and bake at 325°F for 1 hour and 15 minutes.
Tips & Substitutions
To achieve the best texture in your Cold Oven Pound Cake, ensure that your butter is at room temperature before creaming. For a twist, consider substituting half of the sugar with honey or maple syrup for added flavor. You can also experiment with different flavorings like vanilla or almond extract to complement the lemon flavoring.
Serving Suggestions
Serve your Cold Oven Pound Cake plain, or dress it up with a dusting of powdered sugar. It pairs beautifully with fresh berries or a dollop of whipped cream for a delightful dessert. For a more substantial meal, consider serving it alongside Mary Beth'S Pea Salad as a refreshing side dish.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw the cake overnight in the refrigerator, then warm slices in a microwave for a few seconds or in a preheated oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Pound Cake(Club Member: Terah Smith) contains roughly 426 calories, with 8g protein, 92g carbohydrates, and 6g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of protein and potassium. It also contributes 8g 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 does the recipe call for a cold oven?
Baking the pound cake in a cold oven allows the batter to rise slowly and evenly, resulting in a denser, moister cake. This unique method helps to prevent the cake from cracking on top while providing a tender crumb.
Can I use margarine instead of butter?
While you can substitute margarine for butter, it may alter the cake's flavor and texture. Butter provides a rich taste and helps create a fluffy structure, so if possible, stick with real butter for the best results.
What can I serve with this pound cake?
This Cold Oven Pound Cake is versatile and pairs well with a variety of accompaniments. Consider serving it with a scoop of vanilla ice cream or a fruit compote. It also makes an excellent base for a trifle, layered with custard and berries for a stunning dessert.
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).