Ina Garten's Perfect Pound Cake recipe goes against conventional baking wisdom by instructing bakers not to preheat the oven. While many desserts require an initial burst of heat for rising, pound cake relies on baking soda and benefits from the longer cooking time in a cold oven. This method results in a caramelized crust and a finer, more delicate interior crumb. Although it takes longer, the outcome is a taller, moist, and tender cake, encouraging bakers to embrace this unconventional technique.
Hot, preheated ovens are often called for because desserts need an initial burst of heat to get a proper rise. But pound cake does not need heat.
A cold oven helps create an even better, more caramelized crust on pound cakes. You'll notice a more even, golden exterior that’s delightfully crunchy.
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