Decadent Whipping Cream Pound Cake
Indulge in the rich and tender texture of this Decadent Whipping Cream Pound Cake. Perfect for any celebration or as a delightful treat for tea time, this cake incorporates the smoothness of whipping cream and the warmth of vanilla and lemon extracts, creating a melt-in-your-mouth experience. With its beautifully golden crust and soft, buttery crumb, this pound cake pairs wonderfully with fresh berries or a light dusting of powdered sugar. Whether enjoyed on its own or with a side of whipped cream, this cake is sure to impress family and friends alike. Easy to make yet sophisticated in flavor, this is a must-try recipe for dessert lovers!
N/A
Servings
363
Calories
9
Ingredients
Ingredients
butter
1 cup (softened)
Crisco shortening
1/2 cup
sugar
3 cups
eggs
6 large
whipping cream
1 cup (unwhipped)
all-purpose flour
3 cups (sifted before measuring)
baking powder
1/2 teaspoon
lemon extract
1/2 teaspoon
vanilla extract
1 1/2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 9 or 10-inch tube pan to ensure easy removal after baking.
2
In a large mixing bowl, combine the softened butter and Crisco shortening. Use an electric mixer to beat them together until creamy.
3
Gradually add the sugar to the butter mixture while continuing to beat. Add the eggs, one at a time, mixing well after each addition. Beat the mixture for a precise 4 minutes on medium speed to achieve a light and fluffy batter.
4
In a separate bowl, sift together the all-purpose flour and baking powder. This step is crucial for the right texture, so make sure to sift before measuring.
5
Slowly add the whipping cream to the batter, followed by the sifted flour mixture. Add the lemon and vanilla extracts, and continue to beat the mixture for 2 additional minutes, ensuring everything is well combined.
6
Spoon the batter into the prepared tube pan, ensuring it is evenly distributed.
7
Bake in the preheated oven for 1 hour and 20 minutes. To check if the cake is done, lightly press the top; it should spring back. You can also insert a toothpick; it should come out clean.
8
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Afterward, carefully remove the cake from the pan and let it cool completely on a wire rack.
Nutrition Information
20g
Fat
47g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Whipping Cream Pound Cake.
What is the recommended oven temperature for this cake?
Preheat your oven to 350°F (175°C).
What type of pan should I use?
A 9 or 10-inch tube pan is recommended.
How should I prepare the tube pan?
You should grease and flour the tube pan to ensure easy removal after baking.
What fats are used in this pound cake?
This recipe uses 1 cup of softened butter and 1/2 cup of Crisco shortening.
How long should I beat the mixture after adding the eggs?
Beat the mixture for a precise 4 minutes on medium speed.
Should the flour be sifted?
Yes, the all-purpose flour should be sifted before measuring for the right texture.
What type of cream is required?
The recipe calls for 1 cup of unwhipped whipping cream.
What flavor extracts are included in the recipe?
It includes 1/2 teaspoon of lemon extract and 1 1/2 teaspoons of vanilla extract.
How much sugar is needed for this cake?
The recipe requires 3 cups of sugar.
How many eggs are used?
This recipe uses 6 large eggs.
What is the total baking time?
The cake should bake for 1 hour and 20 minutes.
How do I check if the cake is finished baking?
The top should spring back when lightly pressed, or a toothpick inserted should come out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 15 minutes before removing it.
Where should the cake finish cooling after being removed from the pan?
It should cool completely on a wire rack.
What is the nutritional calorie count per serving?
Each serving contains 363 calories.
How much fat is in one serving?
There are 20 grams of fat per serving.
How many carbohydrates are in a serving?
There are 47 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 5 grams of protein.
How many ingredients are in this recipe?
The recipe consists of 9 ingredients.
Can you describe the texture of the cake?
It has a soft, buttery crumb and a beautifully golden crust.
How should I add the flour and cream to the batter?
Slowly add the whipping cream followed by the sifted flour mixture, then beat for 2 additional minutes.
What is the purpose of sifting the flour and baking powder together?
This step is crucial for achieving the correct texture in the pound cake.
What are the suggested toppings for this cake?
It pairs wonderfully with fresh berries, a light dusting of powdered sugar, or a side of whipped cream.
Is baking powder used in this recipe?
Yes, 1/2 teaspoon of baking powder is used.
How much all-purpose flour is required?
The recipe calls for 3 cups of sifted all-purpose flour.
Is the whipping cream whipped before adding to the batter?
No, the cream should be unwhipped when added to the batter.
What is the first step in the instructions?
The first step is to preheat the oven to 350°F and grease and flour the pan.
Is this cake suitable for tea time?
Yes, it is described as a delightful treat for tea time or any celebration.
What makes this cake light and fluffy?
Beating the butter, sugar, and egg mixture for exactly 4 minutes helps achieve a light and fluffy batter.