Whipping Cream Pound Cake

Ingredients

• 3 sticks (1½ cups) unsalted butter, softened 
• 2 cups white sugar
• 6 eggs, room temperature
• 3 cups cake flour, sifted
• 1 cup heavy whipping cream
• 1 tablespoon vanilla extract
• ½ -1 teaspoon almond extract
• ½ teaspoon lemon extract

Instructions

1. In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
2. Add the eggs one at a time and mix completely after each egg.
3. Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
4. Stir in the extracts.
5. Grease and flour a 9.5 bundt pan.
6. Spoon the batter into the pan and jiggly the pan to even out the batter when done.
7. Place into a cold oven on the middle rack and turn the oven to 325.
8. Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
9. Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack.
10. Serve and enjoy!

Notes

Be sure to MIX WELL!! The eggs are the leavening in this cake and all the mixing creates the air that is needed.

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Cream Cheese Pound Cake

3 cups (390 grams) all purpose flour

1 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) unsalted butter, room temperature

1-8 ounce (226 grams) package cream cheese, room temperature

2  cups (550 grams) granulated white sugar

2 1/2 teaspoons pure vanilla extract

Zest (outer skin) of one lemon or orange (optional)

6 large eggs, room temperature

Method :

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven. Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan. 

 

In a large bowl, sift together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and lemon zest and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

 

Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set. Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.