Cold Oven Poundcake

Name: Cold Oven Poundcake
Ingredients: 1 cup (2 sticks) butter, at room temperature; 3 cups sugar; 6 large eggs, at room temperature; 3 cups all-purpose flour, sifted; 1 cup heavy whipping cream; 1 teaspoon vanilla extract

6 ingredients

11 steps

Ingredients

1 cup (2 sticks) butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1 cup heavy whipping cream
1 teaspoon vanilla extract

Directions

1

Do not preheat the oven.
2

Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
3

Cream the butter and sugar until smooth.
4

Add the eggs, one at a time, mixing well after each addition, but do not overbeat.
5

Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour.
6

Add the vanilla and stir well.
7

Pour the batter into the prepared pan and put the cake in a cold oven.
8

Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes.
9

Test of doneness by inserting a toothpick in the center of the cake.
10

The toothpick should be clean when it is removed.
11

Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.