Classic Cold Oven Pound Cake Recipe

Cold Oven Pound Cake
Diana Rattray
Ratings (6)
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
392 Calories
21g Fat
47g Carbs
4g Protein
(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 granulated sugar
  • 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.