Whipped Cream Pound Cake
Total TimePrep: 15 min. Bake: 1 hour 20 min. + cooling
Makes2 cakes (12 servings each)
My mother used to make this cake and I used to help her. I now make this cake. It is an amazing recipe. I make it all the time. I use very good butter, and Swans Down Cake Flour. At Thanksgiving, I made it in layers and put cream cheese chocolate frosting between the layers, it was so good and every bite you had a bite of frosting. At Christmas every year I make it in a sheet cake pan and when it comes out of the oven I put cream of coconut milk (the kind in the drink section used for pina coladas). I put it in the refrigerator after the cake cools. The next day, I put whip cream and then frozen coconut....It is amazing like this. It is an amazing cake with just plain, add frosting, or then dress it up for Christmas with coconut and more whip cream....YUM...YUM...
Since I had leftover whipping cream, I decided to make a pound cake. I found this recipe, which sounded delicious. I wanted a smaller cake, so I converted all of the ingredients by 1/3. I also changed the all-purpose flour to cake flour by removing 2 tablespoons of the one cup of flour used and replaced it with 2 tablespoons of cornstarch. I also made a lemon glaze. Well, I must say this is the best pound cake I have ever made! I love this recipe. Thank you so much for sharing.
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!!!!!