Cold-Oven Pound Cake
Appears in Cook's Country February/March 2008, Cook's Country TV
A 100-year-old recipe claims that starting in a cold oven yields a pound cake that is especially tall and boasts a crisp crust. Can this unlikely recipe really work?
WHY THIS RECIPE WORKS
We wanted a pound cake recipe that produced an especially tall pound cake with a crisp crust. To create a light crumb, we used leaner whole milk instead of the heavy cream called for in most pound cake recipes. Swapping out all-purpose flou...