Cold Oven Pound Cake

My mom and grandma made this recipe ALL THE TIME. It was a staple when we had friends over, or really going to any event. I have no idea the origins of the recipe and when I researched - there are a lot of theories. Nevertheless, enjoy it! It is one of the best pound cakes you will ever eat. I sprinkled this one with cinnamon and sugar when it came out of the oven.

Yield: Makes 1 (10-inch) Bundt cake 

3 cups all-purpose flour 

1 teaspoon baking powder 

½ teaspoon salt 

3 sticks unsalted butter, room temperature 

2½ cups granulated sugar 

4 large eggs 

1 cup milk 

1 teaspoon vanilla extract 

1 teaspoon lemon extract 

Equipment: 1 (10-inch) Bundt pan, buttered and floured 

1. Combine the all-purpose flour, baking powder and salt in a medium bowl and set aside. 

2. In the bowl of an electric mixer using the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 5 to 10 minutes.  Continue beating on medium and add the eggs one at a time, mixing well after each egg.  

3. On low speed, add in one-third of the flou

   r mixture, mix one minute. Add in ½ cup of milk. Add in another third of the dry mixture, ½ cup milk and the last third of the dry. Stir in the vanilla and lemon extract.  

4. Pour the batter into a Bundt pan and place in a cold oven. Turn the oven on to 325° F and bake for about 1 hour 20 minutes or until the cake springs back when touched.  

5. Remove from the oven, allow to cool 10 minutes and remove from the Bundt pan, allowing to cool on a rack.