I have had, literally, a hundred requests for a healthier pound cake recipe, and truth be told, my first instinct was that it couldn’t be done. Maybe even it shouldn’t be done. A pound cake, after all, gets its name from using a pound each of flour, butter, sugar and eggs. How could I make that healthier?

While this recipe is a bit of a misnomer, as it obviously doesn’t use a pound of flour, butter, sugar, and eggs, it is as close as one could possibly get to the real thing. A truly great pound cake should have a melt-in-your-mouth texture and buttery, vanilla flavor. This healthier take delivers.

Now some of you might be asking about the Cold-Oven part. Cold-Oven Baking is a method that, simply put, requires you to not preheat your oven. It’s commonly used when making sourdough and the idea is that by not preheating your oven, you’re gently activating the leaveners in a mixture/batter/dough as the oven warms. In this case, it’s the secret to making the cake rise so beautifully.

This recipe is perfect for any time of year, but I particularly recommend it as a make-ahead dessert for summer parties that will satisfy adults and kids alike.

I often whip together a fruit sauce to serve alongside thick, delectable slices by simmering fresh or frozen berries, a little sugar and lemon juice in a saucepan and mashing it to smooth. But if you’re more of a jam-lover, my Strawberry Chia Jam would be another great accompaniment. A dollop of whipped cream is also always a delight!

Well, I thought it couldn’t be done, but here she is! So who’s making this?

Watch Me Make My Cold-Oven Pound Cake

If you’re in need of some more healthy takes on classic desserts, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Cold-Oven Pound Cake

Step 1. 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.  

Step 2. Line a loaf pan with parchment paper and spray with nonstick baking spray.  Set aside.

Step 3. Cut the butter into pieces.  In the bowl of a stand mixer, or using a handheld beater, beat the butter on medium for about 1 minute.  

Step 4. Add the sugar and, starting on low and increasing to medium-high, beat for about 2 more minutes until light and creamy.

Step 5. Gradually add the eggs, egg white, and vanilla into the mixture and beat on medium for about 2 minutes.

Step 6. Add the baking powder, baking soda, and salt and mix for 10 seconds.

Step 7. On low speed add the flour, beat for 10 seconds or until partially mixed, then the buttermilk.  

Step 8. Transfer the batter into the prepared pan, make a long vertical slit on top with a knife and place it in a cold oven.  

Step 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.

Step 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.

Step 11. Serve with fresh fruit sauce, berries and whipped cream or any way you like!

Step 12. Enjoy!

What Else Can I Use?

• As always, regular flour can be used in place of gluten-free.
• Use vegan butter to make this cake dairy-free.
• If you only have white vinegar at home, use that in the buttermilk.
• If you happen to have vanilla bean paste at home, this is a great place to use it in place of the vanilla extract to give you those lovely vanilla bean flecks throughout.  
• Any milk works in this recipe.
• I haven’t tested this with coconut sugar, but I imagine it will work just fine if you’re someone who avoids refined sugar, just expect the cake to be darker in appearance.  

This Cold-Oven Pound Cake is special because:

It freezes beautifully

Perfect for any time of year, or any event that calls for a make-ahead dessert

It can be modified to accomodate gluten free, dairy free and vegan diets!

Healthier Dessert Recipes

The Famous Maialino Olive Oil Cake, But Healthier (Gluten Free, Dairy Free)

Maple Rye Banana Bread (Refined Sugar Free, Gluten and Dairy Free Optional)

Berry Zucchini Cake

The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)

If you make my Cold-Oven Pound Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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