Katie Mae'S Cold-Oven Pound Cake
Katie Mae's Cold-Oven Pound Cake is a moist, rich dessert with buttery flavor complemented by lemon and vanilla. Its unique baking method in a cold oven results in a tender crumb perfect for special occasions or everyday indulgence, appealing to those who love classic, comforting baked goods.
Ingredients
Instructions
- Cream butter and Crisco; then gradually add sugar, creaming the mixture well.
- Add eggs, one at a time, beating after each addition.
- Mix dry ingredients together and add these alternately with the milk to the creamed mixture.
- Add flavorings.
- Place in a well-greased and floured tube pan.
- Put in a cold oven.
- Bake at 325°F for 1 hour and 15 minutes.
- Do not open the oven during the first hour.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons of flour for each cup. Add cornstarch for a softer crumb. To enhance flavor, consider using fresh lemon zest instead of lemon extract.
Serving Suggestions
This pound cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a light dessert. For a more decadent treat, serve it with a drizzle of chocolate sauce or alongside a scoop of vanilla ice cream. It also complements a cup of tea perfectly, making it ideal for afternoon gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice individual pieces and warm in a microwave for about 10-15 seconds or in an oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Katie Mae'S Cold-Oven Pound Cake contains roughly 158 calories, with 1g protein, 17g carbohydrates, and 0g fat. It is a good source of iron (11% 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 margarine instead of butter in this recipe?
While margarine can technically be used, it may alter the flavor and texture of the cake. Butter contributes richness and a distinct taste, so for best results, stick with real butter.
Why do I need to put the cake in a cold oven?
Baking the cake in a cold oven allows it to rise slowly and develop a fine crumb texture. This method helps prevent the cake from cracking and ensures an even bake throughout.
Can I add other flavors to this pound cake?
Absolutely! You can experiment by adding almond extract, or even spices like nutmeg or cinnamon for a unique twist. Just keep the total liquid measurement similar to maintain the cake's consistency.
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).