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Cold Oven Pound Cake Recipe

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This recipe for Cold Oven Pound Cake, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb butter at room temperature
1/2 c solid vegetable shortening (may substitute one additional stick of butter)
3 c sugar
5 large eggs at room temperature
3 c flour
1/2 tsp salt
1/2 tsp baking powder
1 c milk
1/2 tsp vanilla extract
1/4 tsp lemon extract

Optional Glaze

Zest from one lemon
Juice from one lemon
3 cups confectioner's sugar

Directions:
Directions:
Sift flour, salt and baking powder together and set aside.

Cream the butter, fat and sugar and add the eggs one at a time, mixing them in well before adding the next.

Measure out the milk and add the vanilla and lemon extract to it.

Add the flour and milk mixture, alternately, dividing each into three parts, ending with milk. Mix until the flour is only barely mixed in. Overbeating will change the consistency of the finished cake.

Pour the batter into one greased and floured tube pan or two greased and floured loaf pans.

Place in a cold oven and set the temperature at 325 degrees Fahrenheit. Cook for one hour and test with a cake tester. If the cake is not done, cook for an additional 15 minutes.

Optional Glaze

Place the sugar in a large bowl and add the lemon juice a little at a time, mixing until all the lumps are gone and the glaze is just thin enough to drizzle over the cake(s). Add the lemon zest and stir to incorporate. Using a spoon, drizzle the glaze over the cooled cake, letting it fill in the crevices in the top and run down the sides. It will harden slightly.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
1:45 including cooking
Personal Notes:
Personal Notes:
I've been making this pound cake since I was in high school (maybe junior high). The recipe originally came from a cookbook series put out by a magazine. I'm not sure who has the cookbook set now, but this cake has always been popular within the family.

I recently started using all butter in the cake instead of half butter and solid shortening. It tastes better. If you're going to clog your arteries, what you're eating may as well taste good.

If you choose to add the glaze, it is very important that the cake be completely cool (refrigerated, even). If you put the glaze on a hot cake, it won't solidify and you will end up with cakes surrounded by a large puddle of glaze. It tastes great, but is probably not the look you want.

 

 

 

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