I don't know about you but I LOVE good classic pound cake! I have been craving it lately. I recently recalled a conversation I had a while back with a customer at the store I work at. She told me about this pound cake recipe she uses that requires the oven to be COLD when the cake goes in. Now, all of you are probably going Huh? No way the oven has to preheat! Well I was the same way...until I tried it! This cake was incredible! Absolutely perfect! I now share with you Marge's Cold Oven Pound Cake...make at your own risk! :)
Marge’s COLD OVEN POUND CAKE
*OVEN MUST BE COLD ----- TURN OVEN TO 325 AFTER YOU PUT THE CAKE IN.*
3 Cups sugar
3 cups all purpose flour
2 sticks of butter softened to room temperature
½ cup of butter Crisco
1 tsp. salt
1 cup milk
1 tsp. each of vanilla & lemon ( or can use two tsps.. of the same extract)
1)Cream sugar, butter and Crisco together, add eggs one at a time.
2)Mix flour and salt together.
3) Add in flour mixture alternating with milk. Add extract, mix well.
4)Bake in 10” tube pan at 325 degrees for 1 hour and 20 minutes to 1 hr. and 30 minutes. (test cake, if knife comes out clean—remove from oven. *DO NOT OPEN THE OVEN UNTIL AFTER 1 HR.* Let cool & enjoy :)