A cold oven is the secret to a better pound cake.
that’s
“Low and slow is the key to this cake,” says Day. “That gives the leavening—baking powder in this case—more time to work. The cake is so dense with eggs and butter that it really needs the extra time.” Unlike the 350° F cooking temperature called for in many cake recipes, Day’s cake bakes at a cooler 325° F.
in the flour starts to firm up. Farrimond explains that the lower starting temperature gives more time for the cake to rise before it sets.and caramelization of the sugars in the batter, but the extra deep, flavorful crust on Day’s cake is enhanced by the low starting temperature, and extended cooking time. According to Farrimond, the surface of food will start to brown as it reaches about 266°F, and will start to burn as the surface temperature reaches 355° F to 375° F.
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