How to make a cold oven pound cake

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Golden brown pound cake without having to preheat the oven? Learn how to make this tasty treat!

Pound cake is a old fashioned dessert which can be prepared in a variety of ways. Traditionally, it was made with equal parts of butter, sugar, eggs and flour. But variations on this classic recipe abound, and this might just be our new favorite.

Unlike many other baked goods, this cold oven pound cake recipe embraces the low and slow method. No need to preheat the oven! And with a little patience for the baking and cooling time, you will end up with a buttery and tasty pound cake to serve. fresh whipped cream berries, or even a scoop of ice cream and chocolate sauce.

Why start this cake in a cold oven?

How to make a cold oven pound cake

Molly Allen for Taste of Home

It’s hard to believe that you don’t need to preheat your oven before you throw this cake in to bake, but it’s all part of the process. Most baked goods require that initial blast of heat from a well-heated oven. Recipes with leavening agents such as baking powder and baking soda mostly need high heat to get the desired lift.

But for this cake, we leave the eggs and just a touch of salt lead the way. Historically, pound cakes they were made with a pound each of butter, sugar, eggs and flour. They are definitely meant to be a dense cake! And if you simply let the aeration that occurs when you create the butter and sugar do the work, with the increase of the eggs, you will have a tasty taste on the table in no time.

Other added bonuses: The low and slow method creates a golden crust on the pound cake, with a crackling texture and great caramelized flavor. And the girl inside is still as tender and delicious as ever.

Our cold oven pound cake recipe


Cold Oven Pound Cake Ingredients arranged on a marble kitchen counter

Molly Allen for Taste of Home

  • 2 sticks unsalted butter, softened
  • 3 cups of sugar
  • 6 eggs, room temperature
  • 2 pure teaspoons vanilla extract
  • 2 3/4 cups flour
  • ½ teaspoon of salt
  • 3/4 cup of milk
  • 1/3 cup sour cream

Tools you need

  • Mixing cup: : A large, sturdy bowl will make the process of making cake batter a breeze.
  • Hand mixer: : Use a hand mixer to combine ingredients for proper aeration. You can also use your stand mixer.
  • Bundt pan: : A Bundt pan will produce the classic pound cake shape you’re looking for. And if this go-to shape isn’t for you, there are so that so many beautiful Bundt breads out there


Step 1: Cream the butter and sugar

How to make a pound cake in the cold oven step 1 cream the butter and sugar

Molly Allen for Taste of Home

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, cream the butter and sugar. Cream for several minutes until the mixture is fluffy and pale in color.

Add the eggs one at a time, then mix vanilla extract.

Step 2: Finish the dough with the dry ingredients, milk and sour cream

How To Make Cold Oven Pound Cake Step 2 finish the dough

Molly Allen for Taste of Home

In a separate bowl, combine the flour and salt. Mix in a third of the flour mixture. Add half the milk and sour cream. Mix in the next third of the flour mixture, and then the remaining milk. Stir in the rest of the flour mixture until just combined.

This alternating method ensures that all the ingredients are well combined without creating a tough cake.

Step 3: Bake the pound cake

How to make a pound cake in the cold oven, step 3 of the dough in a pan

Molly Allen for Taste of Home

Grease a bundt pan well. Transfer the dough to the pan and put it in the oven. Preheat the oven to 325°F and bake the pound cake for one hour and five minutes, until a toothpick inserted in the center comes out clean.