Classic Cold Oven Pound Cake

Cold oven pound cake served with whipped cream and strawberries
Diana Rattray
  • Total: 2 hrs
  • Prep: 35 mins
  • Cook: 85 mins
  • Yield: 12-16 servings
Nutritional Guidelines (per serving)
392 Calories
21g Fat
47g Carbs
4g Protein
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Nutrition Facts
Servings: 12-16 servings
Amount per serving
Calories 392
% Daily Value*
Total Fat 21g 27%
Saturated Fat 12g 59%
Cholesterol 104mg 35%
Sodium 365mg 16%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 6%
Protein 4g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an old-fashioned favorite, a cold oven pound cake, and it is really very easy to prepare and bake. Do not preheat the oven for this cake.


  • 1/2 pound butter (2 sticks)
  • 2 1/2 cups sugar (granulated)
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (13 1/2 ounces)
  • 1 cup heavy cream

Steps to Make It

  1. Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla.

  2. Add flour in four parts, alternating with the heavy cream and mixing after each addition.

  3. Grease and flour a large tube pan. Spoon in the batter.

  4. Place the cake in a cold oven. Turn oven to 325 F and cook for 1 hour and 15 minutes to 1 hour and 25 minutes. A toothpick inserted into the center of the cake should come out clean.

  5. Cool in the pan for 20 minutes, then remove to cool completely.