Cold-Oven Pound Cake (Healthier + One-Bowl!) (Gluten-free, Dairy-free Optional)

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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.

Step 10

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 11

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 12

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

Step 13

Enjoy!