Grant’s Cold Oven Pound Cake

by Rachael Ray Show Staff 9:00 AM, February 10, 2016

Aired February 10, 2016

Serves 8

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/2 teaspoon salt
1 1/2 cups cake or all-purpose flour
1/2 cup buttermilk, room temperature


In a stand mixer fitted with a paddle attachment, cream the softened butter with the sugar on a low speed. Once the ingredients are combined, add the eggs one at a time. Add in the vanilla extract and salt.

Using a spoon, carefully add in the flour a spoonful at a time until incorporated. Add in the buttermilk and beat the batter on a medium speed for about 30 seconds.

Line a nonstick loaf pan with parchment paper. Pour the batter into the pan and place the cake into the oven. Bake for 1 hour and 20 minutes at 325° then check with a toothpick to see if the cake is done cooking in the center. If tester doesn’t come out clean, bake for 10 minutes more.

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