Whipping Cream Pound Cake
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
66
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease and flour a 10-inch tube pan
3
In a large bowl, cream butter for 2 minutes
4
Add sugar and continue beating for 5 minutes, scraping down bowl occasionally
5
The mixture should be noticeably lighter in color
6
Add eggs one at a time, beating well with each addition
7
Add flour alternately with whipping cream, beginning and ending with flour
8
Stir in vanilla and almond extract
9
Spread batter into prepared pan
10
Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes
11
Allow to cool in pan for 15 minutes
12
Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel
13
When cake is cool, top with confectioners' sugar and serve with fruit or by itself