Whipped Cream Pound Cake

Name: Whipped Cream Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 2 cakes (12 pieces each).
Ingredients: 1 cup butter, softened; 3 cups sugar; 6 large eggs, room temperature; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 cup heavy whipping cream; Sliced fresh fruit, optional

TOTAL TIME: Prep: 15 min. Bake: 1 hour 10 min. + cooling YIELD: 2 cakes (12 pieces each).

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

Ingredients

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

Directions

1. Preheat oven to 325°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour alternately with cream, beating just until blended. Pour into prepared pans.
2. Bake until a toothpick inserted in center comes out clean, 80-85 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Serve with fresh fruit if desired.

Nutrition Facts

1 piece: 275 calories, 13g fat (8g saturated fat), 78mg cholesterol, 82mg sodium, 38g carbohydrate (26g sugars, 0 fiber), 4g protein.

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