Classic Cold Oven Pound Cake Recipe

Cold Oven Pound Cake
Diana Rattray
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 12 to 16 Servings
Ratings (6)

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.

What You'll Need

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

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


Nutritional Guidelines (per serving)
Calories 392
Total Fat 21 g
Saturated Fat 12 g
Unsaturated Fat 7 g
Cholesterol 104 mg
Sodium 365 mg
Carbohydrates 47 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)