Nana's Whipping Cream Pound Cake Recipe
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Category: |
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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
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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. |
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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. Measure the flour AFTER it has been sifted. 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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