Cold-Oven Pound Cake (Healthier + One-Bowl!) (Gluten-free, Dairy-free Optional)
Serves 1015 mins prep65 mins cook
A healthier take on a classic pound cake. I thought it couldn't be done, but here she is!
0 servings
What you need
Instructions
0 Measure the milk and add the vinegar to the milk in the measuring cup. Let sit while you continue with the rest of the recipe. This will make your buttermilk. 1 Line a loaf pan with parchment paper and spray with nonstick baking spray. Set aside. 2 Cut the butter into pieces. 3 In the bowl of a stand mixer, or using a handheld beater, beat the butter on medium for about 1 minute. 4 Add the sugar and, starting on low and increasing to medium-high, beat for about 2 more minutes until light and creamy. 5 Gradually add the eggs, egg white, and vanilla into the mixture and beat on medium for about 2 minutes. 6 Add the baking powder, baking soda, and salt and mix for 10 seconds. 7 On low speed add the flour, beat for 10 seconds or until partially mixed, then the buttermilk. 8 Transfer the batter into the prepared pan, make a long vertical slit on top with a knife (it makes it look pretty) and place it in a cold oven. 9 Turn the oven to 325 Degrees F and bake for about 60-70 mins or until the cake starts to pull away from the sides of the pan and a tester comes out just clean. 10 Cool the cake for 15 minutes in the pan before running a knife around the sides and unmolding onto a cooling rack to finish cooling completely. 11 Serve with fresh fruit sauce, berries and whipped cream or any way you like! 12 Enjoy!View original recipe