Sheilas Whipping Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a wonderful pound cake that will make you a hit at any party and is perfect for a Sunday brunch. Ingredients:
3 cups white sugar |
2 1/2 sticks butter (you can use unsalted butter and add a teaspoon of salt or leave salt out) |
6-7 large eggs (i use 7) |
3 cups sifted cake flour (sift twice) |
1 cup heavy whipping cream |
1 tablespoon vanilla extract |
1 teaspoon lemon extract |
1/2 teaspoon almond extract (experiment with the flavor to your liking) |
Directions:
1. DO NOT PREHEAT OVEN!.
2. Grease and flour a 10 inch tube pan. Set aside.
3. Cream together the sugar and butter until light (5-7 minutes). Continue beating and add 7 eggs, one at a time; beating well after each egg, but just until the yellow is blended. DO NOT OVERBEAT!
4. Add extracts and blend well.
5. In a separate bowl, mix together flour and salt. Beat a third of the flour mixture into the egg and sugar mixture, then add a third of the cream. Continue beating in flour and whipping cream alternating in thirds, but make sure you end with flour. Pour into prepared pan and bake at 350 degrees for about 60 to 75 minutes or until cake tester comes out clean. Cool pan on rack for 15-20 minutes before turning it out onto a rack and continue cooling for about and hour before you transfer to a serving plate. This is the best pound cake I have ever tasted!
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