This satisfyingly moist and dense cake uses a tried-and-true technique for baking. Most cakes go right into a hot oven so all the rising happens fast and the cake firms up before any batter overflows out of the pan. With pound cake the batter is so dense that a speedy rise isn't necessary. So here we start the cake in a cold oven and then bake at a relatively low temp. Besides the convenience of no preheating, the cake rises slowly as the heat increases, resulting in a wonderful crust and tender, moist crumb. Serve drizzled with orange curd (see Associated Recipe) for a touch of seasonal citrus.

EatingWell Magazine, November 2020


Recipe Summary

20 mins
1 hr
2 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Generously coat a 12-cup Bundt pan with cooking spray.

  • Combine sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to release the oils from the zest. Add butter and oil and beat on medium speed until light and fluffy, about 1 minute. Add eggs, one at a time, scraping down the sides of the bowl between additions. Beat until smooth.

  • Sift all-purpose flour, whole-wheat flour, baking powder, baking soda and salt into a large bowl. Add the flour mixture into the batter in 3 additions, alternating with 2 additions of buttermilk. Scrape the batter into the prepared pan (it should be no more than two-thirds full).

  • Place the cake in a cold oven for 20 minutes. Then set oven temperature at 325°F and bake until the cake is golden brown, pulls away from the sides of the pan and a cake tester inserted in the center comes out clean, about 1 hour.

  • Run a thin knife around the sides of the pan to release the cake. Transfer to a wire rack to cool in the pan for 10 minutes. Invert the cake onto the rack, remove the pan and let cool completely, about 1 hour.


To make ahead: Store in an airtight container at room temperature for up to 5 days.

Equipment: 12-cup Bundt pan

Associated Recipe: Orange Curd

Nutrition Facts

1 slice
269 calories; fat 11g; cholesterol 51mg; sodium 224mg; carbohydrates 39g; dietary fiber 2g; protein 5g; sugars 20g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 248IU.