Whipping Cream Pound Cake
Whipping Cream Pound Cake - I've been making this cake for over 20 years and it never fails me! Seriously DELICIOUS!!! The key to success is to have all your ingredients at room temperature. Butter, sugar, eggs, cake flour, heavy cream, vanilla and orange extract. Can freeze leftover for a sweet treat later! Make this ASAP! #poundcake #dessert #cakerecipe
This Whipping Cream Pound Cake is a tried and true recipe. I got the recipe from a former co-worker a million years ago. It is the same co-worker that gave me the The BEST Homemade Pound Cake recipe I posted a few months ago. Both pound cakes are extremely delicious and never fail!
The key to baking the best pound cake is to make sure all your ingredients are at room temperate before making the batter. You want everything at room temperature. Your eggs, milk, everything. I usually set everything out in the morning and bake the cake around lunch or early afternoon.
This Whipping Cream Pound Cake is great for potluck, parties, cookouts, or a homemade gift. We like to top the cake with some fresh whipped cream and strawberries. Vanilla ice cream and caramel sauce is also good!! You can even freeze the leftovers for later!! Give this a try ASAP! I promise you will enjoy it!
Yield: 1 (10-inch) cake
Whipping Cream Pound Cake
prep time: 10 MINScook time: 1 hour and 30 MINStotal time: 1 hours and 40 mins
Whipping Cream Pound Cake - I've been making this cake for over 20 years and it never fails me! Seriously DELICIOUS!!! The key to success is to have all your ingredients at room temperature. Butter, sugar, eggs, cake flour, heavy cream, vanilla and orange extract. Can freeze leftover for a sweet treat later! Make this ASAP! #poundcake #dessert #cakerecipe
ingredients:
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups sifted cake flour
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp orange extract
instructions:
- Preheat oven to 325ºF. Grease and flour a 12-cup Bundt pan.
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each one.
- Add flour to butter/sugar mixture, alternating with heavy cream.Stir in flavorings. Pour into prepared Bundt pan.
- Bake for 1 hour 30 minutes, until wooden pick inserted comes out clean.
- Cool in pan for 10 minutes. Remove cake from pan and cool completely.
All images and text ©Plain Chicken, Inc.
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