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Nana's Whipping Cream Pound Cake Recipe

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This recipe for Nana's Whipping Cream Pound Cake, by , is from Gather Together, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter (room temperature)
6 eggs (room temperature)
3 cups sugar
3 cups all purpose flour
1/2 pint whipping cream
vanilla and lemon extract
dash of salt

Directions:
Directions:
Cream sugar and butter. Add eggs one at a time and blend well. Add 1/2 cup flour and follow with some whipping cream. It is important to start with flour and end with flour. Alternating flour and whipping cream. Pour into a greased and floured pound cake pan and place in COLD oven and bake at 300 degrees until a tooth pick inserted comes out clean. Usually takes about an hour and 10 minutes. Remove from oven and allow to sit for a few minutes and then transfer to an metal rack to cool.
Mix together lemon juice and confectioners sugar until well blended and drizzle over the cake.

Personal Notes:
Personal Notes:
I always poured the vanilla extract and lemon extract into my whipping cream container. Be sure to always start with flour and end with flour. This is important. And always sift your flour. Nana always said that was the secret to a good pound cake. And to remember to start with a cold oven.

 

 

 

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