Cold-Oven Pound Cake
From Cook's Country
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 flour for cake flour yielded an even finer, more delicate crumb for our pound cake. We also used baking powder, which produced carbon dioxide bubbles that gave our pound cake its rise. Putting the pound cake into a cold oven gave the carbon dioxide more time to produce greater rise.
You'll need a 16-cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to thoroughly grease a traditional pan. In step 2, don’t worry if the batter looks slightly separated.
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