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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Whipping Cream Pound Cake Recipe

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This recipe for Whipping Cream Pound Cake is from RECIPES FROM THE HEART, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 sticks (1½ cups) unsalted butter, softened
3 cups white sugar
6 eggs, room temperature
3 cups cake flour, sifted
1 cup heavy whipping cream
1 tablespoon vanilla extract
1 teaspoon almond extract
½ teaspoon lemon extract
Directions:
Directions:
In a large bowl cream the butter with the sugar until well combined for 4 minutes
Add the eggs one at a time and mix well after each egg. Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition. Stir in the extracts. Grease and flour a bundt pan. Spoon the batter into the pan. Place into a cold oven on the middle rack and turn the oven to 350degrees. Bake for 1 hour or until a toothpick inserted into center comes out clean. Let cake cool in the pan for a few minutes before removing to finish cooling on a cooling rack.

 

 

 

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