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