This Is How B. Dylan Hollis Makes The Cold Oven Cake – 1976 Recipe

Our cold oven pound cake checks all the boxes for a delicious, tender, and buttery cake that is perfectly dense and flavorful. While it might sound counterintuitive, starting out with a cold oven ensures a delicate crumb and an even bake from the outside in.

A classic pound cake is thick, rich and buttery, and this version will not disappoint!

The wonderful thing about pound cake is that anything goes!


  • 1 cup butter or margarine
  • 1/2 cup shortening: Crisco/Lard (Or omit, and simply use 1 & 1/2 cups of butter)
  • 3 cups white sugar
  • 3 cups sifted all-purpose flour
  • 1/2 tsp baking powder
  • 1 cup milk
  • 5 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 tsp salt (not in the recipe, but would be nice!)


Assure butter, shortening, eggs, and milk are at room temperature

1.) In a large bowl, cream together butter, shortening, and sugar until light and fluffy

2.) Beat in eggs one at a time

3.) Sift together flour and baking powder in a separate bowl

4.) Fold in flour mixture & milk to the butter mixture, alternating in small portions

5.) Stir in extracts

6.) Turn into a buttered & floured 10 inch tube/bundt pan, or similarly sized vessel

7.) Place in a cold oven, setting temperature to 350ºF and bake for ~ 1 hour & 15 minutes.

8.) Cool cake in pan for 5 minutes, then invert onto a cooling rack. Cool completely before slicing.

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