COLD OVEN POUND CAKE

Cold Oven Pound Cake image

Cold oven pound cake bakes slowly as the oven temperature rises, allowing more time for leavening. The result is the fluffiest pound cake you've ever had.

Provided by Cheryl Day

Yield Serves 12 to 16

Number Of Ingredients 9

Ingredients

3½ cups (438 g) unbleached all-purpose flour
1 tsp. (4 g) baking powder, preferably aluminum-free
1 tsp. fine sea salt
1 ½ cups (355 ml) whole milk
2 tsp. pure vanilla extract
3 sticks (340 g) unsalted butter, at room temperature
3 cups (600 g) granulated sugar
6 large (300 g) eggs, at room temperature
Confectioners' sugar for dusting (optional)

Steps:

Butter a 10-inch (25 cm) Bundt pan, making sure to get into all the crevices. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a large measuring cup or small bowl, mix together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium-high speed until very light and fluffy, about 3 minutes.
Turn the speed down to low and gradually add the sugar. Then increase the speed to medium-high and continue beating for 2 to 3 minutes, until the mixture is very light and fluffy.
Reduce the speed to low again and add the eggs one (50 g) at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
Add the flour mixture in thirds, alternating with the milk mixture, beginning and ending with the flour and scraping down the sides and bottom of the bowl as necessary.
Remove the bowl from the mixer stand (if using) and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and spread evenly with a spatula.
Place the pan on the middle rack of the cold oven and set the oven temperature to 325°F (165°C). Bake for 60 to 70 minutes, until the cake is golden on top; a cake tester inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack, turn right side up, and let cool completely.
Dust the cooled cake generously with confectioners' sugar, if desired. The cake can be stored in an airtight container at room temperature for up to 5 days.