Lila's Whipping Cream Pound Cake
Description
This fabulous pound cake will be an immediate hit with your family and guests. It's tasty and moist and will become one of your go to recipes for desserts.
Ingredients
3 sticks salted butter, softened
3 c. sugar
6 large eggs, at room temperature
3 c. sifted cake flour
½ t. vanilla extract, plus another 1 1/2 t., if desired
½ pint heavy whipping cream
Glaze: (optional)
2 c. sifted powdered sugar
½ stick butter, melted
2 – 4 T. heavy cream
¼ t. almond extract or ½ t. vanilla, if desired
Directions
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Butter and flour large 10 inch tube or bundt pan lightly. Sift cake flour once, then measure; set aside.
In large mixing bowl, cream butter; gradually add sugar, beating on medium speed until creamy. Add eggs, 1 at a time, beating just until blended, after each addition. Add cake flour and heavy whipping cream, alternately beating on low speed until just blended. (Over beating will yield a dry, heavy cake.) Add vanilla extract; if wanting a richer flavor, add another 1 ½ t. vanilla extract. Pour into prepared pan.
Place cake in COLD oven (this is important); then bake at 325 degrees F for about 1 hr. and 15 minutes or until a long tester inserted into center of cake comes out completely clean.
Cool cake in pan on wire rack 15-20 minutes; remove from pan; cool completely on wire rack.
Glaze: (optional)
Combine powdered sugar and butter in medium size bowl; stir in 2 T. heavy cream. If desired, add ¼ t. almond extract or ½ t. vanilla extract. Beat until smooth and creamy, adding more cream, 1 T. at a time, if necessary. Drizzle over cooled cake.
10 servings.