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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.