Name: Whipping Cream Pound Cake
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Butter, room temperature - 1 cup; White sugar - 3 cups; Eggs, room temperature - 6; Cake flour - 3 cups; Heavy cream, room temperature - 1 cup; Vanilla extract - 2 teaspoons; Almond extract (Optional) - 1 teaspoon; Confectioners' sugar, for dusting (Optional) - 1 tablespoon

Ingredients for - Whipping Cream Pound Cake

1. Butter, room temperature 1 cup

2. White sugar 3 cups

3. Eggs, room temperature 6

4. Cake flour 3 cups

5. Heavy cream, room temperature 1 cup

6. Vanilla extract 2 teaspoons

7. Almond extract (Optional) 1 teaspoon

8. Confectioners' sugar, for dusting (Optional) 1 tablespoon

How to cook deliciously - Whipping Cream Pound Cake

1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

2 . Stage

In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

3 . Stage

Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

4 . Stage

Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

5 . Stage

Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.