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Whipped Cream Pound Cake Recipe

This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio

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Whipped Cream Pound Cake Recipe

Prep: 15 min. Bake: 1 hour 20 min. + cooling

Yield: 24 Servings

15 80 95

Ingredients

1 cup butter, softened
3 cups sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined.
Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired. Yield: 2 cakes (10-12 servings each).

Nutritional Facts 1 slice equals 275 calories, 13 g fat (7 g saturated fat), 87 mg cholesterol, 97 mg sodium, 37 g carbohydrate, trace fiber, 3 g protein.

Originally published as Whipped Cream Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p82

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Whipped Cream Pound Cake

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(1-1) of 1 reviews

Reviewed on Jan. 12, 2012 by bowhaven

Super cake, was out of lemon extract so I used Raspberry extract. I think this cake would be great with any flavor you like. Everyone loved it. Best pound cake I have ever eaten!!!!!