Classic Cold Oven Pound Cake Recipe

Hark! Good people of the culinary world, I bring to you a recipe so magnificent in its simplicity and yet so exquisite in its taste that it shall leave you spellbound. I present before thee, the Classic Cold Oven Pound Cake!

A cake made in the olden ways of our ancestors, starting cold and baked to perfection. This cake has been passed down through generations and perfected over time. A cake that is so simple in its technique yet creates magic on your taste buds.

Nowadays we live in a world where everything needs to be fast and instant, but with this recipe, you can turn back time and savor a dessert that truly brings joy to your soul. This recipe is perfect for anyone who loves to bake and is up for a challenge.

Imagine breaking into a slice of cake that’s light as air with just the right amount of sweetness. Imagine serving it to your guests with pride knowing that you have created something truly unique and special.

Join me on this journey and let us make history by baking the Classic Cold Oven Pound Cake together.

Why You’ll Love This Recipe

Cold Oven Pound Cake
Cold Oven Pound Cake

Oh, sweet patrons of the culinary realm! Harken and hear about this marvelously scrumptious creation, the Cold Oven Pound Cake! This classic English dessert is unlike any other cake you have tasted. You will love this recipe for many reasons, but let me impart upon you the most delectable of them all.

Firstly, this heavenly cake is made with a combination of butter and vegetable shortening, giving it an irresistible and tender crumb. The addition of buttermilk adds a tangy flavor that harmonizes perfectly with the sweetness of sugar.

Secondly, this brilliant recipe provides you with a fool-proof technique to achieve a perfectly textured cake. Starting with cold ingredients and placing the cake in a cold oven magically transforms the ingredients into a soft and tender pound cake. Impressive, isn’t it?

And let’s not forget the indulgent aroma of vanilla extract that wafts through your kitchen as you bake. It has been known to summon even the pickiest eaters to your dining table for a slice (or two) of this masterpiece.

Lastly, this recipe is perfect for any occasion. Feeling slightly peckish? This delicate cake pairs perfectly with a cup of hot tea or coffee. Hosting a dinner party? Serve this vintage cold oven pound cake with some fresh fruit and whipped cream, and voila! Your guests will be amazed by its sheer simplicity yet wonderful taste.

Therefore, my dear friends, I urge you to make this cake at your earliest convenience. Trust me, once you have had a slice of Annie Laurie’s famous cold oven pound cake, all other baked goods will pale in comparison!

Ingredient List

 A slice of heaven on a plate!
A slice of heaven on a plate!

Here are the recipe ingredients you will need to make a classic Cold Oven Pound Cake:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole buttermilk, at room temperature

These are all the ingredients you need to make a flavorful and moist cake. Make sure your eggs and buttermilk are at room temperature for best results.

The Recipe How-To

 This pound cake will melt in your mouth!
This pound cake will melt in your mouth!

After gathering all of the necessary ingredients and preheating my oven to 325°F, I began mixing the batter for this classic cold oven pound cake. I used an electric mixer on medium-high speed to cream together butter, shortening, and sugar until it was light and fluffy.

Then, one at a time, I added three large eggs to the mixture, continuing to beat everything together well after each addition. With the wet ingredients mixed, I separately sifted together flour, baking powder, and salt.

Alternating with half of a cup of buttermilk in two additions, I slowly added these dry ingredients to the wet mixture, making sure everything was combined thoroughly.

Finally, I added one teaspoon of vanilla extract to my mixer bowl, stirred everything together one last time and poured out the batter into a generously greased loaf or bundt cake pan.

I then placed the pan in the cold oven and set it to bake for about one hour.

After baking until golden brown and springy to the touch, I removed the cake from the oven and let it cool completely before slicing it up and serving.

This delicious and classic cold oven pound cake is perfect on its own or paired with fresh berries and whipped cream. Improve your baking skills with this Paula Deen dessert recipe that will leave you wanting more.

Substitutions and Variations

 Perfect companion for your tea or coffee!
Perfect companion for your tea or coffee!

Hark! Whilst the recipe be true and tested, sometimes a variation may enhance the flavor of this classic cold oven pound cake. Fear not, for here are some substitutions and variations that thou mayest use to craft thine own unique pound cake.

Firstly, if thou dost not have buttermilk on hand, fear not. Thou mayest make thy own by adding one tablespoon of vinegar or lemon juice to one cup of milk to make a sour milk substitute. This shall serve thee well in place of buttermilk in this recipe.

In addition, thou canst play with the flavorings by using almond extract in place of vanilla extract for a nuttier flavor. Or maybe thou would prefer a lemon pound cake? Thou canst add the zest of one or more lemons for a burst of citrus, or even swap out half the milk for fresh lemon juice to add a tartness to the cake’s sweetness.

If thy tastes enjoy richer desserts, thou canst substitute half the vegetable shortening for cream cheese or sour cream. This shall result in a slightly denser texture and tangier flavor that shall pair well with tea or coffee.

Last but not least, if ye haveth not a traditional bundt pan, fear not. Any cake pan shall do so long as it is 9×5 inch in size. Be wary that glass pans tend to heat up faster than metal ones, so adjust thine baking time accordingly.

Fear not experimentation and revel in your creativity! Thou art sure to find combinations that shall delight thine senses and those of thine guests.

Serving and Pairing

 Satisfy your sweet tooth cravings with this cold oven pound cake!
Satisfy your sweet tooth cravings with this cold oven pound cake!

Ah, the moment has come to showcase your vintage cold oven pound cake recipe, the masterpiece you’ve been waiting for! The aroma of it cooling is too much to resist; you’ll be pulling up a chair and have a slice before you know it. But if you can wait a little while longer, I suggest serving this beauty as part of a high tea or as dessert after a fancy dinner party.

When planning to serve your cold oven pound cake at a high tea gathering, it’s best to cut the cake into smaller pieces, say bite-size. This way, guests can enjoy the texture while sipping on their favorite flavors of tea. Smaller pieces also work when topping with mixed berries and whipped cream for an extra layer of taste sensation.

This classic cold oven pound cake could pair well with Chardonnay or Cabernet Sauvignon if served after dinner with a delectable cheese platter. Or, try pairing pound cake with lavishly flavored cocktails such as champagne cocktails and rosé cocktails served in martini glasses.

If you’re not in the mood for tea or wine, it would still taste heavenly alongside some unsweetened whipped cream flavored with vanilla extract. Alternatively, this cake could be matched with an ice-cold glass of milk. It’s perfect for dishes that need just that touch of sweetness without going overboard.

Regardless of how you decide to serve your cold oven pound cake recipe, one thing is certain: everyone will love its dense yet ever-so-moist texture that perfectly balances the sugar and buttery goodness which reminds us of the simple joys in life—a classic delicious dessert we all deserve!

Make-Ahead, Storing and Reheating

 You won't believe how easy it is to make this pound cake!
You won’t believe how easy it is to make this pound cake!

Hark, let us speak of the ways in which to prepare this classic cold oven pound cake recipe before the feast begins. This pound cake can indeed be made ahead of time and stored for later enjoyment.

Once the cake has been baked and cooled to room temperature, wrap it tightly in plastic wrap and store it at room temperature for up to three days. If thou should want to store it for longer, place it in the refrigerator for up to one week.

Before serving, thou may wish to gently warm the cake slices. One way to reheat is to toast the cake slices briefly under the broiler or on a baking sheet in a preheated 350-degree Fahrenheit oven until slightly toasted on the edges.

To enhance this delightful treat, one may also serve it with a dollop of whipped cream, fresh berries or even a scoop of ice cream. This will elevate the flavors and make this vintage cold oven pound cake recipe by Annie Laurie truly irresistible.

Oh sweet indulgence! A delicious cold oven pound cake is forever adored when a slice is prepared mindfully and enjoyed heartily.

Tips for Perfect Results

 Get ready to indulge in a delicious treat!
Get ready to indulge in a delicious treat!

As a chef specializing in British cuisine, I know that the details can make all the difference when creating a perfect cake. Here are some tips to ensure that your Cold Oven Pound Cake comes out flawlessly every time:

1. Start with room temperature ingredients: It’s important that your eggs, butter, and buttermilk are at room temperature before starting. This allows for them to combine more easily and produce a smoother batter.

2. Use vegetable shortening: When greasing your pound cake pan, use vegetable shortening instead of butter. This helps prevent your cake from sticking to the pan.

3. Don’t overmix: Overmixing your batter can cause it to become tough and dense. Once you’ve added your flour mixture to the wet ingredients, mix until it’s just combined.

4. Sift the flour mixture: Sifting not only removes any lumps or clumps in the flour, but also aerates it which leads to a lighter texture in the cake.

5. Preheat oven accordingly: Make sure you preheat your oven properly to achieve optimal baking conditions. As this recipe is designed for a cold oven start, place your pound cake in the oven before turning it on.

6. Cool completely before slicing: Allow your cold oven pound cake to cool completely in the pan before slicing into it. This prevents it from falling apart or becoming crumbly.

By following these tips, you’ll be sure to create a classic Cold Oven Pound Cake that is moist and delicious with a tender crumb – perfect for any occasion!


Hear me out, fair readers! If thou hast doubts or questions regarding this Cold Oven Pound Cake recipe, then worry not! I shall attempt to answer any queries with utmost clarity and speed. Forsooth, I have gathered some of the most commonly asked questions about this recipe and have endeavored to answer them forthwith. Fret not, for we shall leave no stone unturned in our quest for a perfect pound cake experience!

Why start a pound cake in a cold oven?

Believe it or not, commencing the baking process in a chilled oven actually works in your favor when it comes to pound cake. This technique helps to achieve a gradually cooked cake by impeding rapid rising, resulting in a firm and compact texture, just how a pound cake should be.

What is a cold oven bake?

When it comes to baking sourdough bread, the idea of not having to preheat your oven has gained popularity. This technique involves placing the dough directly into a pot made of enamel, clay, or cast iron, covering it with a lid, and baking without any hassle. As a simple baker, this method is just perfect for me.

Do eggs need to be room temp for pound cake?

For the best results in baking, it’s important to have your ingredients at room temperature. This allows the butter and sugar to blend together smoothly with more air incorporated, and for the eggs to mix easily as well. Using ingredients that are too cold can result in a less-than-perfect texture in your baked goods.

Why do some cakes start in a cold oven?

When making a cake batter, it’s important to know that the baking powder will only react for a certain amount of time. This is because once the batter is heated to a temperature range of 155 to 180° F, the gluten in the flour begins to solidify and the rising process is slowed down. To make sure the cake has enough time to rise before it solidifies, starting with a lower temperature will give you more leeway.

Bottom Line

In conclusion, the Cold Oven Pound Cake Recipe is an absolute winner – a classic recipe that has been enjoyed by generations of people. With its rich flavors of vanilla extract, all-purpose flour, buttermilk, vegetable shortening, and butter, pound cake is the perfect dessert or snack for any occasion.

As a chef specializing in British cuisine, I highly recommend the cold oven method for baking this cake. It’s easy to prepare and yields a moist and fluffy texture that will please even the most discerning palate. Remember to follow the recipe instructions carefully for best results.

Whether you are looking for an easy-to-make cake recipe for your family or something special for friends and guests, this pound cake will satisfy your cravings. Give it a try today and experience the delicious taste of this vintage cold oven cake. You won’t be disappointed!

Cold Oven Pound Cake

Cold Oven Pound Cake Recipe

My mother made this pound cake recipe many times during my formative years. I always found it odd that the oven did not need preheating, but the cake always turned out exceptionally well for her and me as well.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Oven, Potluck, Weeknight
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Servings 1 cake
Calories 8145kcal


  • 1 cup butter
  • 1 cup vegetable shortening
  • 3 cups sugar
  • 6 eggs
  • 1 cup buttermilk
  • 4 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


  • Cream butter, shortening, sugar and eggs for 10 minutes.
  • Alternately add buttermilk and flour, beating well each time.
  • Add extracts.
  • Pour into greased and floured 10" tube pan and put into cold oven.
  • Turn temperature to 300*.
  • Bake 1 hour and 45 minutes or till cake tests done.


Serving: 2085g | Calories: 8145kcal | Carbohydrates: 996.7g | Protein: 99.4g | Fat: 426g | Saturated Fat: 187.2g | Cholesterol: 1766.8mg | Sodium: 1995.5mg | Fiber: 13.5g | Sugar: 616g

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