Whipping Cream Pound Cake

Ingredients

  • 1 cup butter, room temperature
  • 3 cups white sugar
  • 6eggs, room temperature
  • 3 cups cake flour
  • 1 cup heavy cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract(Optional)
  • 1 tablespoon confectioners’ sugar, for dusting(Optional)
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

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  • Step 2

    In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

  • Step 3

    Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

  • Step 4

    Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

  • Step 5

    Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners’ sugar and serve with fruit or by itself.

  • Cook's Note:

    If you’re using a dark lined or coated pan, lower the oven temperature to 300 degrees F (150 degrees C). Bake for the same amount of time.
    but cook same length.

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