Name: Homemade Whipped Cream Pound Cake
Ingredients: For the Cake; 1 1/2 cup (3 sticks) salted butter, softened; 3 cup white granulated sugar; 6 large eggs; 3 cup sifted flour; 1/2 teaspoon vanilla extract; 1/2 pint whipping cream; __BLANK__; For the Glaze (optional); 2 cup sifted powder sugar; 1/4 cup (1/2 stick) butter, melted; 2-4 tablespoons heavy cream; Extract flavoring (optional)

Homemade Whipped Cream Pound Cake

By: Barbara Becker for TheBestDessertRecipes.com

This Homemade Whipped Cream Pound Cake sets itself apart from other run-of-the-mill pound cake recipes. The whipping cream in the batter gives this cake a creamy taste. Like all good pound cakes, it is rich, dense, and filling. This recipe also includes instructions for homemade glaze to give your pound cake some extra sweetness. This recipe makes two pound cakes, so it is ideal for family gatherings. Your family is sure to love this satisfying comfort food. It's also the perfect treat to serve during your tea time or coffee break. Whether you are making it for your family, or because pound cake it your favorite type of cake, you will want to save this pound cake recipe so you can return to it again and again. It's always a good idea to have a go-to pound cake recipe. You can serve this cake warm or chilled, depending on your preference.

Makes2 cakes

Cooking MethodOven

Ingredients

For the Cake
1 1/2 cup (3 sticks) salted butter, softened
3 cups white granulated sugar
6 large eggs
3 cups sifted flour
1/2 teaspoon vanilla extract
1/2 pint whipping cream
For the Glaze (optional)
2 cups sifted powder sugar
1/4 cup (1/2 stick) butter, melted
2-4 tablespoons heavy cream
Extract flavoring (optional)

Instructions

For the Cake
Preheat oven to 325 degrees F.
Butter and lightly flour two loaf pans.
Sift cake flour once, then measure. Set aside.
In large mixing bowl, cream butter then gradually add sugar, beating on medium speed until creamy.
Add eggs, one at a time, just until blended after each addition.
Add sifted cake flour and whipping cream alternately beating on low speed until just blended (over-beating will yield a dry and heavy cake).
Add vanilla. For richer flavor, add an additional 1 tsp. vanilla extract.
Pour into prepared loaf pans.
Bake for approximately 1 hour and 15 minutes, or until a knife inserted in center of cake comes out clean.
Cool in pans on wire rack 15-20 minutes.
Remove from pan and cool completely on wire rack.
For the Glaze
Prepare glaze, if desired, by combining listed ingredients and mixing thoroughly. Spread on top of cooled cakes and serve.

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chefgranny 0088202

Jan 29, 2019

I have made this cake for many, many, many years. Too many to count. I add 1/2 cup of solid Crisco to the butter. Add adding the sugar and eggs, add whip cream. WOW does the volumn builds, great moist cake. Enjoy