Mary Wilcox'S Cold Oven Pound Cake
Mary Wilcox's Cold Oven Pound Cake is a tender, buttery treat with a subtle lemon flavor. Its unique baking method in a cold oven creates a moist, dense texture perfect for any occasion. Ideal for those who enjoy classic, no-frosting pound cakes with minimal fuss.
Ingredients
Instructions
- Cream together sugar, Crisco, and butter.
- Add eggs one at a time, stirring after each addition.
- Add flour, milk, and lemon flavoring, mixing until smooth.
- Pour the batter into a greased and floured Bundt pan.
- Place the pan in a cold oven.
- Turn the oven to 350°F and bake for 1 1/2 hours.
- Watch for the top of the cake to turn golden brown and insert a knife into the middle; it should come out clean.
- Invert the cake onto a plate and cool out of the pan.
- No icing is needed.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you don't have Crisco, unsalted butter can be substituted, but the texture may differ slightly. For a richer flavor, consider adding a teaspoon of vanilla extract. Be careful not to overmix the batter to maintain a tender crumb. This cake is similar in texture to a classic Peanut Butter 'N' Banana Bread.
Serving Suggestions
Serve this delightful pound cake plain, as it doesn't require icing. It pairs beautifully with fresh berries or a dollop of whipped cream for a simple dessert. For a more indulgent treat, try it alongside a scoop of vanilla ice cream. This cake also makes a great accompaniment to a cup of coffee or tea during afternoon gatherings.
Storage & Reheating
Store any leftover 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 enjoy, simply thaw at room temperature or warm slices in the microwave for a few seconds for a freshly-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Wilcox'S Cold Oven Pound Cake contains roughly 600 calories, with 14g protein, 122g carbohydrates, and 6g fat. It is an excellent source of iron (37% of the Daily Value), protein (29% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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
Can I use a different type of flour?
All-purpose flour is recommended for this recipe, but you can experiment with cake flour for a lighter texture. If using whole wheat flour, consider mixing it with all-purpose flour to avoid a dense cake. Adjusting the flour can affect the rise, so monitor the baking time closely.
What can I do if I don't have lemon flavoring?
If you don't have lemon flavoring, you can use fresh lemon juice and zest instead. Substitute about 2 tablespoons of juice and the zest of one lemon for the flavoring. This will give the cake a bright citrus flavor that complements the sweetness beautifully.
How can I tell when the cake is done?
The cake is done when the top turns a golden brown and a knife inserted into the center comes out clean. Keep an eye on the baking time, as oven temperatures can vary. If the cake is browning too quickly, you can cover it loosely with aluminum foil towards the end of baking.
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).