Cold Oven Pound Cake

Rose Rauhauser


Yes, no preheating. It's a lovely moist and easy pound cake. Enjoy


★★★★★ 3 votes

8 or more
30 Min
1 Hr 15 Min


  • 2 stick
    unsalted butter (softened)
  • 3 c
  • 6
    ex.large eggs
  • 3 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 c
    heavy cream
  • 2 tsp
    vanilla extract (you may also change to lemon or almond extract too)

How to Make Cold Oven Pound Cake


  1. DO NOT PREHEAT OVEN (COLD ONLY) Generously grease and flour a 10 inch bundt pan. Cream butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Alternately add to the flour mixture with the heavy cream to butter mixture, beginning and ending with flour. Stir in flavoring. Pour batter into prepared pan. COLD OVEN. Bake at 325 for 1 hour 15 minutes. Test for doneness. May have to bake an additional 15 minutes. Ovens vary. Remove and cool in pan at least 15 minutes or more. I serve either plain, with a side of fresh fruit cut up or ice cream. It's great sliced and toasted w/butter for breakfast. It also freezes well.

Printable Recipe Card

About Cold Oven Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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