Cold oven pound cake
Cakes
This is my grandmother’s pound cake. Like any good Southern cook, she had all her recipes on much-used and splotched index cards. I used to have the index card on which she scratched this recipe, but in several moves it has been lost. This cake is my go-to cake for food gifts; funeral food; breakfast toast; or dessert with macerated strawberries, lemon curd, or ice cream—the variations are endless. Friends swear by it for curing whatever illness they have at the moment. There is no leavener, no whipping cream, no sour cream, no salt other than the salted butter, no fancy extracts—just simple ingredients. It makes a crunchy, crusty top and the inside is dense and almost creamy. The contrast is delightful. <br /> <br />Tips: Do not use whole milk; 2% is best but skim works as well. Whole milk is too heavy and will keep the cake from rising. Make sure your oven is COLD. Do not preheat it. If you do not want to eat it all at once, this cake freezes beautifully. It also travels well and does not dry out quickly.
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