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My aunt swore by a cold oven for her pound cake
She said to put the pan in before turning it on, then set it to 325. Tried it with my lemon pound cake recipe last night. The rise was way more even, no big crack on top. Honestly thought she was nuts. Anyone else use this trick for dense cakes?
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lisa_jones211mo ago
That cold oven trick is a total game changer. My grandma did the same thing with her sour cream pound cake. So the cake batter warms up slowly as the oven does. Prevents that hard crust from forming too fast. Does it also change how long you have to bake it for? Mine took almost 15 minutes longer.
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