HEAVY WHIPPING CREAM POUND CAKE

There’s something undeniably comforting about a slice of rich, buttery pound cake. Whether it’s served with a cup of tea or as a decadent dessert, this Heavy Whipping Cream Pound Cake is a timeless classic that never fails to delight. With its tender crumb and subtle hint of lemon and vanilla, it’s a perfect treat for any occasion.

Why You’ll Love This Recipe

This pound cake is a must-try for several reasons. First, the heavy whipping cream gives it an incredibly moist and luscious texture, setting it apart from ordinary pound cakes. It’s also versatile; you can enjoy it plain or pair it with fresh fruit for an elegant presentation. Plus, it’s a straightforward recipe that even beginner bakers can master with ease.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Two 9-inch x 5-inch loaf pans
• Wire cooling racks

Ingredients

• 1 cup butter, softened
• 3 cups sugar
• 6 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 cup heavy whipping cream
• Sliced fresh fruit, optional

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour two 9-inch x 5-inch loaf pans.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well combined.
4. Stir in the lemon and vanilla extracts.
5. Gradually add the all-purpose flour to the mixture, alternating with the heavy whipping cream. Beat just until combined, being cautious not to overmix.
6. Pour the batter evenly into the prepared loaf pans.
7. Bake for 80-85 minutes, or until a toothpick inserted near the center of each cake comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
9. Serve as is, or with sliced fresh fruit for an added touch.

Tips for Success

To ensure the best results, make sure to use room temperature butter, which creams more easily with sugar. Also, be careful not to overmix the batter once the flour and cream are added, as this can affect the cake’s texture.

Additional Tips and Variations

This recipe can be customized by swapping the lemon extract for almond extract or adding a swirl of cinnamon for a warm twist. For a festive touch, consider drizzling a simple glaze made from powdered sugar and lemon juice over the cooled cakes.

Nutritional Highlights (Per Serving)

While specific nutritional values will vary based on portion size, this pound cake is rich in flavor and provides a satisfying treat. Enjoy in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I use a different type of flour? While all-purpose flour is recommended for its structure, you can experiment with cake flour for a softer crumb.

How should I store the pound cake? Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I freeze the pound cake? Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Heavy Whipping Cream Pound Cake is a delightful indulgence that’s sure to impress. Its simplicity and elegance make it ideal for any gathering. We invite you to try this recipe and share your experiences. Happy baking!