Cold Oven Pound Cake(No Baking Powder)
A rich, moist pound cake with a tender crumb, featuring vanilla flavor and a classic texture, perfect for dessert or teatime indulgence.
Ingredients
Instructions
- Cream butter and Crisco; add sugar and beat well.
- Add eggs one at a time, beating after each addition.
- Add half of the flour and half of the milk; mix well.
- Add the remaining flour and milk; then add vanilla.
- Pour batter into a greased and floured tube pan.
- Place in a cold oven and bake at 325°F for 1 1/2 hours.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of the stick butter. If you're out of Crisco, coconut oil can serve as a suitable substitute. Make sure to beat the batter thoroughly for a light texture, and avoid over-mixing once you add the flour to keep the cake tender. This cake can be dressed up with a light glaze or served with whipped cream alongside a slice of Delicious Carrot Salad.
Serving Suggestions
This Cold Oven Pound Cake is delightful on its own, but you can enhance its appeal by serving it with fresh fruit or a scoop of vanilla ice cream. It pairs beautifully with the flavors of Delicious Fudge Cake for a dessert spread. For a brunch option, serve alongside Tiny Sour Cream Biscuits to complement the cake's richness.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for a few seconds or place in a 350°F oven for about 10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Pound Cake(No Baking Powder) contains roughly 691 calories, with 6g protein, 75g carbohydrates, and 25g fat. It is a good source of protein (13% of the Daily Value), iron (13% of the Daily Value), and calcium (12% 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 size pan for this recipe?
Yes, you can use a bundt pan or a loaf pan. Just be mindful that the baking time may vary. A bundt pan may require a few extra minutes due to its larger surface area, while a loaf pan may take less time. Always check for doneness by inserting a toothpick in the center.
What can I do if the cake is too dense?
If your pound cake turns out dense, it may be due to overmixing the batter after adding the flour. Make sure to mix until just combined. Also, using room temperature ingredients helps the batter to blend more easily, contributing to a lighter texture.
Can I add flavors or mix-ins to this cake?
Absolutely! You can incorporate lemon zest or almond extract for additional flavor. Dried fruits, such as raisins or cranberries, or even chocolate chips can be folded in gently after mixing the batter. Just be cautious not to add too much, as it can affect the cake's structure.
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).