Cold Oven Pound Cake

Cold Oven Pound Cake


"An old-fashioned pound cake that goes into a cold oven before baking."
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2 h servings 409 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Do not preheat oven. Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan.
  3. Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


  1. 67 Ratings

Most helpful positive review

Delicious with a very nice texture. One slight addition which perks up the flavor: add 1/2 teaspoon mace (also known as pound cake spice). This adds a little "oomph". :)

Most helpful critical review

Sooo sweet! The texture was nice and mois but the flavor was not what I'm used to in a pound cake. I will make it again with a few tweaks, less sugar and maybe lemon zest along with more vanilla.

Delicious with a very nice texture. One slight addition which perks up the flavor: add 1/2 teaspoon mace (also known as pound cake spice). This adds a little "oomph". :)

I am totally not a cook nor a baker. I just never learned and never wanted to learn. However, this past Thanksgiving my family commissioned me to make a dessert, and I found this one online. ...

I'd like to give this 10 stars, it's that good. I substituted almond extract for the vanilla, and used all butter instead of shortening and margarine. It took an extra 15 minutes to cook but c...

This is a good base recipe for a pound cake if you add some spices/zest/etc., I added some Mace as another reviewer mentioned and was VERY glad I did; this would be a very plain cake if you di...

I have already made this pound cake 5 times since finding the recipe. Everyone who has tried it loves it!

Make it 5 star if you use butter. Lovely taste and texture. I cook all my pound cakes from a cold oven, useful when you live in a tropical climate, the oven is'nt on so long GREAT CAKE

I have cooked this Cold Oven Pound Cake for years and it always turns out great my family love them. I switch flavoring to change the tast it always turns out great. I like orange or lemon the b...

This is a great recipe I took half a cup of sugar away and it is still very sweet but thats good because I have a sweet tooth.In this recipe you could put in beries,any zest or what ever you lik...

I made this for our Easter dessert yesterday. This is a nice simple recipe with simple ingredients that I had on hand. I did add a splash of lemon extract to give it a little more flavor. I made...