Whipped Cream Pound Cake

By: Barbara Becker for RecipeLion

Whipped Cream Pound Cake

By: Barbara Becker for RecipeLion

When you find a cake recipe as simple as this Whipped Cream Pound Cake, you've got to add it to your recipe box! This easy pound cake recipe will come in handy for so many different occasions. With basic pantry ingredients like butter, eggs, whipping cream, sugar, vanilla and cake flour, you may not even need to make a trip to the store. This pound cake comes out light and fluffy, and goes perfectly topped with whipped cream, fruit, or both.

Yields2 cakes

Cooking Time1 hr 15 min

Cooking MethodOven

Ingredients

1 1/2 cup (3 sticks) salted butter, softened
3 cups white granulated sugar
6 large eggs (room temperature)
3 cups sifted cake flour
1/2 teaspoon vanilla extract
1/2 pint whipping cream
For the Glaze
2 cups sifted powdered sugar
1/4 cup (1/2 stick) butter, melted
2-4 tablespoons heavy cream
Your choice of extract flavoring (optional)

Instructions

Preheat oven to 325 degrees F.
Butter and lightly flour two loaf pans.
Sift cake flour once and 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 teaspoons 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.
Prepare glaze, if desired, by combining listed ingredients and mixing thoroughly. Spread on top of cooled cakes and serve.