Cold Oven Pound Cake: A Timeless Classic
Are you ready to discover a baking treasure that has stood the test of time? The Cold Oven Pound Cake is not only a delicious treat but also a delightful reminder of simpler times. This cake, with its moist crumb and rich flavor, is a true testament to the art of baking—keeping it easy and straightforward. Imagine a cake that you don't even need to preheat the oven for! That’s right; in this delightful recipe, you start baking in a cold oven, which helps create that perfect, dense, and buttery texture that pound cakes are famous for.
Ingredients
- 1 cup oil
- 3 cups sugar
- 3 cups flour
- 1 cup buttermilk
- 6 eggs add one at a time
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract or to taste
Instructions
- Prepare Your Pan: Grease and flour a bundt pan to prevent your cake from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, and salt. Set aside.
- Combine Liquid Ingredients: In another bowl, mix together the sugar, oil, and buttermilk until well combined.
- Add Eggs: Incorporate the eggs one at a time into the wet mixture, beating well after each addition.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing!
- Add Extracts: Stir in the vanilla and lemon extracts, enhancing the flavor profile of your cake.
- Pour Batter: Transfer the batter into the prepared bundt pan.
- Bake: Place the bundt pan in a cold oven and set it to 300°F. Bake for 1.5 hours.
- Cool: Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.