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butter, Cakes, Cold Oven, eggs, flour, Food, Old Fashioned Pound Cake, Real Pound Cake, sugar
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Lemon Pound Cake w/Clear Lemon Glaze
COLD OVEN METHOD
NOTE- Cold Oven means DO NOT PREHEAT YOUR OVEN! The cake is baked from a cold oven.
I never knew why exactly but from what I have found on the internet that denser cakes have a finer grain, crumb, and texture when started in a cold oven.
Lately I have noticed on the blog statistics many searches looking for Old Fashioned Pound Cake, Real Pound Cake, A pound of everything cake and the search terms are endless.
Having grown up in a home where we made the “Old Fashioned “Real” Pound Cake I decided since I had everything at hand, it was time to make a real pound cake. Which is one of the simplest cakes that you can make.
This is a heavier dense pound cake, which uses NO Leavening what so ever, it rises from the volume of air that is beat into it. As you might have guess already your grandmother had some really good arm muscles built up to make this cake, well before the invention of electricity or electric mixers it was all done by hand.
As you might guess again, I do have a Kitchen Aid Mixer, and you are certainly right in guessing this was NOT mixed by hand!
My mother told me years ago (as in 4 decades) that this was the first cake that young girls learned to make, because it was easy to remember.
To make this cake it is as simple as pound of everything. Butter, Eggs, Sugar and Flour, a pinch of salt, dash of vanilla, and mace or nutmeg, I used freshly grated nutmeg.
OLD FASHIONED “REAL” POUND CAKE
1 Pound Butter (room temperature)
8 Eggs (Large) 7 Eggs (Extra Large) this is what I keep on hand.
3 Cups Flour Sifted
2 1/4 cups Sugar
1/4 to 1/2 Teaspoons Salt
1 to 2 Teaspoons Vanilla
1/2 Teaspoon Nutmeg or Mace (according to personal preference)
With the flat beater of the Kitchen Aid, cream the 4 sticks butter at medium speed, for about 5 minutes, until nice and fluffy. (I stopped twice and scrapped the bowl down)
Gradually add the sugar and continue to cream the butter and sugar, adding the sugar by 1/2 cup increments slowly. (I stopped twice to scrape the bowl down)
When the creamed mixture is nice and fluffy
Add your Eggs one at a time beating on medium speed for about 1 minute each, this is what helps to incorporate the air into the cake, in place of leavening.
Once all of the eggs have been added, add 1 – 2 teaspoons vanilla (depends on preference) add the pinch of salt probably about 1/4 teaspoon, could be 1/2 teaspoon if you used unsalted butter.
If using nutmeg or mace, add this to the flour just stirring in a bit (it will all get incorporated when adding the flour (I used 1/2 a grated nutmeg in mine)
Slowly add flour in 1/2 cup measures, stirring speed to avoid flour flying all over, and gradually add flour like this until all is incorporated.
You can make this cake in a large 10” tube pan (very nice stately looking cake) or in two loaf pans, (I used loaf pans this time) and will explain why at the end.
Either Grease and dust with flour (I greased with my butter wrappers) and dusted with flour, you could use PAM or other spray coating. and dust with flour.
Pour batter into pans, and place in a COLD OVEN, then set the oven to 325
LOAF PANS– the baking time will be about 1 hour (check at about 45 minutes to see how they look as every oven is different.
TUBE PAN– set batter filled pan in COLD OVEN, and bake at 325 degrees for about 1 1/2 to 2 hours (once again all ovens are different and you will want to check at about the 1 1/2 hour mark, and go from there.
What you are looking for is the top will ridge up and break, the cake will be a light brown and insert a knife in the center of the ridge and when it comes out clean it will be time to remove from the oven.
Place the pans on a wire rack and let cool for approx 20 minutes, then remove from pans, or if using the tube pan, it is helpful to run a long knife around the tube, before turning upside down.
This cake is better after it sets for a day, the flavors develop and the cake becomes more moist.
Note:
I used loaf pans this time because as a child my Mothers favorite way to have a slice of this cake was to slice about the width of a slice of bread and then place a slice in the toaster, and it will brown slightly and serve with butter (like you need more butter) but this was very good. I have found that sometime if you have a toaster oven this works better as the slice is not as large in size as a slice of bread.
This is also good with either season fruit on top of it (such as strawberries) or other fruits, but it is great alone!
Lori Hilliard said:
Thanks for the recipe. I’ll be trying it for Mother’s Day, as it is my grandmother’s favorite and I’m going to serve afternoon tea for her.
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Ronni said:
So…this is the fourth time I used this recipe this year. May be time consuming but worth it!
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QL7 said:
Thank you for providing this recipe. No liquids. No leavening. This is the real deal! Thanks again.
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Mike said:
Your receipt looks great. Cold ovens make longer cooking times…. and… your final product looks hopelessly burned.
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Lois said:
This is the best I’ve had – I used only 2 cups sugar and it was sweet enough
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hbs1991 said:
Thank you so much Lois! I am so glad that you liked it, you know we always made cakes less sweet however when writing the recipes I try to make then the way others would like them and then personally cut the sugar, as depending on the cake we would serve either peaches with them or homemade cornstarch custard, Cake and Custard is so good together! Thanks for commenting Lois. !
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ed mansfield said:
confused about the wire rack, if I cook the cake in the oven, on the oven’s wire rack, why and I putting it on another rack and then back into the oven?
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hbs1991 said:
Unless I missed something Ed, when I re-read the recipe, it simply means when you remove the cake(s) from the oven to place them on a wire rack to cool, as this provides good air circulation around the cakes so that condensation does not form in the pans.
I will go back and proof read again to be certain, however I do believe this is what you are talking about the cakes would not go back to the, oven but be left on the cooling racks on the counter.
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hbs1991 said:
I am sorry Ed and thank you for bringing this typo to my attention, the post said to place on wire racks to cook for 20 min, and it should have read to cool for 20 min, it has been corrected now. Thanks Again!
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Pam said:
The original does not include some of the ingredients listed here.
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dennis hall said:
i have never made a cake without shorting and some type of milk…gonna try it
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hbs1991 said:
Hi Dennis,
I know it does seem odd no liquids but it makes a wonderful heavy pound cake, which is buttery rich and like I had said wonderful when toasted also.
Thanks so much for taking the time to comment!
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mary said:
Thanks for putting this up, I have been looking for a “real” pound cake recipe and will try this ASAP! Two questions before I start – did you use salted or unsalted butter, and is it cake and pastry flour or all purpose flour?
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hbs1991 said:
Over the years we have mainly kept salted butter on hand and the flour was all purpose flour as I always bought it 50 lbs at a time. I know that many people use cake flour however this recipe is old enough that back then they did not I am pretty sure they did not keep cake flour on hand. Hope this helps. It is a really good cake, and it is good toasted in the toaster as pictured. Thanks for taking the time to reply Mary
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mary said:
No, Thank YOU for replying to me!
Now I have my next weekend project….or possibly a midweek treat!
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hbs1991 said:
Good Morning Mary,
You have prompted me to think about a post for a recipe for a quick in a pinch substitute for Cake Flour, well considering how I grew up doing things at home, it would not be an in a pinch thing, as the recipe to make cake flour is not rocket science. LOL
To make a cup of cake flour, you simply add two 2 tablespoons Cornstarch per cup of All Purpose Flour.
and whisk or sift together to mix.
Something good to know, however like before the recipe is old enough I doubt that they were bothered with using cake flour in a recipe back then, It is a heavy cake, but so so nice!
Thanks for replying.
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lizzylanefarm said:
Well M,
I should have known better. While searching for a new pound cake recipe I found yours!
This is slap on the head, light goes on moment for me! WHY didn’t I just ask you to start with if you had a good one…
I have baked this several time now and never more happy with it and the frozen berries picked from the bushes last fall. A WONDERFUL treat from an even better friend.
Thank you for sharing this with me/ well us all but I like to think it’s just for me…
K
Sending you WARM hugs and gentle thoughts. I miss you.
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Hugh said:
I baked this a few hours ago. For flavor, I added the rind of two oranges. The wife say this is the best pound cake she’s ever tasted. Thanks for posting the recipe.
A note: in the above you have “Place the pans on a wire rack and let cook for approx 20 minutes, then remove from pans” – and “cook” probably should be “cool”.
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Michelle/Mickle in NZ said:
Now this sounds like just the cake to have on hand for anyone who is moving house/home. I’m sure a small slice is always rejuvenating when your energy is sagging a bit from all the work.
Though I think I’ll just try making a half-pound cake version for me!
Sending care, huggles and loud puRRRRumbles,
Michelle and Zebby Cat
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Hugh said:
This sounds like I’ve found my weekend project. Thanks.
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Pam said:
Finally, a real pound cake recipe! This sounds great, Mitch and I will have to try it soon. I will bake it in loaf pans also, for the toaster! YUM!!! It’s unusual with a cold oven, interesting; don’t think I’ve done that when baking. Let it set for a day—no way in this house! Thank goodness for Kitchen Aid mixers and thank you for this recipe!
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