Lemon and honey pound cake. (Photo by: Anjelika Gretskaia/REDA&CO/Universal Images Group via Getty Images)
For Fluffier Pound Cake Every Time, Don't Preheat Your Oven
By Haldan Kirsch
Pound cake recipes originally called for one pound each of butter, flour, sugar, and eggs, which made for a decadent and rich cake. However, the population’s changing tastes and the invention of leavening agents, like baking soda and baking powder, have made recipes for pound cake lighter over the years.
For an even lighter pound cake without affecting its flavor, skip preheating your oven. According to Southern Living, putting a pound cake in a cold oven is a trick that has been passed around for a long time to create a golden caramelized crust and a lighter, fluffier interior.
A cold oven allows the leavening agents to heat up progressively with the oven, giving the compounds more time to work and increasing the chemical reactions of baking powder or soda with the temperature. Don't worry about this adding to your cooking time, as the key here is to have patience and let the cake come together completely.