Cold-Oven Pound Cake

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Appears in Cook's Country February/March 2008, Cook's Country TV

A 100-year-old recipe claims that starting in a cold oven yields a pound cake that is especially tall and boasts a crisp crust. Can this unlikely recipe really work?

SERVES 12

TIME 2 hours, plus 2 hours cooling

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WHY THIS RECIPE WORKS

We wanted a pound cake recipe that produced an especially tall pound cake with a crisp crust. To create a light crumb, we used leaner whole milk instead of the heavy cream called for in most pound cake recipes. Swapping out all-purpose flou...

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