Cold Oven Pound Cake

Recipe View Prepare the pan: Generously grease and flour a 10-inch tube pan. Ensure every nook and cranny is coated to prevent sticking. (5 minutes)

Recipe View Cream the fats and sugar: In a large bowl, using an electric mixer, cream together the softened butter, shortening, and sugar until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake. (8-10 minutes)

Recipe View Incorporate the eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. (3 minutes)

Recipe View Alternate adding flour and milk: Gradually add the sifted flour alternately with the milk, beginning and ending with the flour. Beat briefly after each addition, just until combined. Be careful not to overmix, as this can lead to a tough cake. (5-7 minutes)

Recipe View Pour into pan and bake: Pour the batter into the prepared tube pan, spreading evenly. Place the pan in a COLD oven. Then, set the oven temperature to 300°F (150°C). (2 minutes)

Recipe View Bake until golden: Bake for approximately 1 hour and 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so keep a close watch. (90 minutes)

Recipe View Cooling time: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. (10 minutes)