The best delicious Whipped Cream Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whipped Cream Pound Cake recipe today!
Hello my friends, this Whipped Cream Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Whipped Cream Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Whipped Cream Pound Cake.
What Makes This Whipped Cream Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whipped Cream Pound Cake.
Ready to make this Whipped Cream Pound Cake Recipe? Let’s do it!
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Butter and flour to prepare
-the pan
1 c Butter; (2 sticks) softened
3 c Sugar
7 Eggs; at room temperature
3 c Cake flour; sifted twice,
-divided
1 c Whipping cream; ( 1/2 pint)
2 ts Vanilla extract
1. Butter and flour a 10-inch tube pan; set aside.
2. In a large bowl, beat butter and sugar with an electric mixer at high
speed until soft and smooth, about 2 minutes.
3. Reduce speed to medium. Add eggs, one at a time, mixing well after each
addition. Stop mixer and scrape down the sides of the bowl with a rubber
spatula before adding each egg.
4. Add 1 1/2 cups sifted flour and mix until combined. Add whipping cream,
remaining 1 1/2 cups flour and the vanilla. Beat for 1 minute. Pour batter
into prepared pan.
5. Bake in a preheated 350-degree oven until a sharp knife inserted into
the cake comes out clean, about 1 hour.
6. Let cake cool in the pan on a wire rack for 5 minutes. Remove cake from
pan and let cool on rack for 2 hours.
7. Serve, or wrap tightly and store in the refrigerator up to five days.
Yields
1 Servings
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