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Whipped Cream Pound Cake

 Whipped Cream Pound Cake
This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio
24 ServingsPrep: 15 min. Bake: 1 hour 20 min. + cooling

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a

2 of 2

Whipped Cream Pound Cake (continued)

Wine (continued)
sweet Riesling.