Cold Oven Lemon Pound Cake

Spring time calls for citrus desserts and this Lemon Pound Cake is absolutely what you need!
It was cooked cold oven style and topped with a lemon glaze.

 

Watch the video for this Cold Oven Lemon Pound Cake!

 

 

It’s spring time, citrus season and Easter is also coming up! A Lemon Pound Cake is always a winner this time of year. I tried something different and baked this pound cake in a cold oven and it was an absolute hit.

With the cold oven method, you do not preheat your oven. Place the cake in the oven then set the temperature and start the baking process.

 

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I cooked the cake for the same amount of time as I normally would with preheating. Starting the cake in a cold oven allowed the cake to rise slowly and cook more evenly. This is a method that I will be using more often.

So let’s get into this recipe so I can show you how it’s done!

 

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Ingredients for the Lemon Pound Cake:

For the cake:

3 c of all purpose flour (sifted)
2 1/2 c of granulated sugar
1 c of sour cream (full fat) – room temperature
1 c of unsalted butter (2 sticks) – room temperature
5 whole eggs – room temperature
2 tbsps of lemon juice
1 package of lemon instant pudding
1 tsp of baking powder
1/2 tsp of salt
Lemon zest for garnish (optional)

 

For the glaze: 

2 c of powdered sugar
4 1/2 tbsps of lemon juice
2 1/2 tbsps of whole milk

 

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How to make the Cold Oven Lemon Pound Cake:

Combine the flour, baking powder and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).

Next, add the lemon instant pudding and mix until combined. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Next, add the lemon juice and mix.

 

Image of Cold Oven Lemon Pound Cake - Cold Oven Lemon Pound Cake recipe - Whip It Like Butter

 

Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.

Mix in the flour 1/2 c to 1 c at a time, alternating with the sour cream, beginning and ending with the flour. Spray a 12 cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.

Set the oven to 325 degrees and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.

 

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Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the glaze.

 

Image of Cold Oven Lemon Pound Cake - Cold Oven Lemon Pound Cake recipe - Whip It Like Butter

How to make the glaze for the Cold Oven Lemon Pound Cake:

Using a hand or stand mixer, mix the powdered sugar, lemon juice and milk until well blended and you reach the desired consistency. Decorate the cake with the glaze as desired and serve. The cake can be iced while it is still warm.

 

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The pudding mix added to the batter really added a nice balance to the lemon cake. With the addition of the pudding mix, the cake is full of lemon flavor, but the cake is not tart.

If you enjoy more tartness, you may want to play around with the amount of lemon juice that you add to the cake and the glaze.

Enjoy!

 

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You may also like:

 

Cream Cheese Pound Cake

 

Kentucky Butter Cake

 

Sour Cream Pound Cake

 

 

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Image of Cold Oven Lemon Pound Cake - Cold Oven Lemon Pound Cake recipe - Whip It Like Butter
Cold Oven Lemon Pound Cake
Spring time calls for citrus desserts and this Lemon Pound Cake is absolutely what you need! It was cooked cold oven style and topped with a lemon glaze.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: brown sugar pound cake, lemon cake, lemon pound cake
Servings: 12 people

Ingredients

  • For the cake:
  • 3 c of all purpose flour - sifted
  • 2 1/2 c of granulated sugar
  • 1 c of sour cream (full fat)- room temperature
  • 1 c (2 sticks) of unsalted butter- room temperature
  • 5 whole eggs- room temperature
  • 1 package of lemon instant pudding
  • 1 tsp of baking powder
  • 2 tbsps of lemon juice
  • 1/2 tsp of salt
  • For the glaze: 
  • 2 c of powdered sugar
  • 4 1/2 tbsps of lemon juice
  • 2 1/2 tbsps of whole milk
  • Lemon zest for garnish (optional)

Instructions

  • To make the cake:
  • Combine the flour, baking powder and salt and sit to the side.
  • Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).
  • Next, add the lemon instant pudding and mix until combined.
  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Next, add the lemon juice and mix.
  • Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
  • Mix in the flour 1/2 c to 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
  • Spray a 12 cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.
  • Set the oven to 325 degrees and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
  • Allow the cake to continue to cool on a wire rack before adding the glaze.
  • To make the glaze:
  • Using a hand or stand mixer, mix the powdered sugar, lemon juice and milk until well blended and you reach the desired consistency.  
  • Decorate the cake with the glaze as desired and serve. (The cake can be iced while it is still warm.)

Video

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