Indulgent Whipping Cream Pound Cake Recipe
Greetings, my fellow food enthusiasts! Today, I present to you my recipe for the most decadent Whipping Cream Pound Cake you’ll ever taste. As a British cuisine chef, I know how crucial an excellent pound cake recipe is in every household. This classically English dessert has been around since the early 1700s and has been enjoyed in many variations.
The whipping cream pound cake is an all-time favorite, and with its moist and spongy texture, this cake will tickle your taste buds in all the right ways. Not only is it perfect with a cup of hot tea or coffee, but it also makes for an excellent dessert or snack any time of day. This cake can easily be customized to match anybody’s preference by adjusting the recipe ingredients to your liking.
I have specifically chosen ingredients that will create the most delicious flavor profile for this whipping cream pound cake recipe; from unsalted butter and Crisco shortening to pure vanilla extract and heavy cream, quality ingredients are essential in producing perfect results. But don’t worry; even if you’re not confident about your baking skills, I have written this recipe to be easy to follow, so you’ll have that dreamy luscious texture in no time.
So let’s get those mixing bowls out of the cupboard and preheat those ovens – it’s time to get baking!
Why You’ll Love This Recipe
Pound cake may be a classic dessert, but this whipping cream pound cake recipe is something special. The addition of heavy whipping cream gives it a moist and creamy texture. Trust me; you will love everything about this cake from its tender crumb to the velvety frosting.
If you’re someone who loves to bake, this whipping cream pound cake recipe will soon become one of your favorite desserts to make. With an ingredient list that’s simple and easy to follow, you’ll always have the option of making it for any occasion.
Not only is the recipe straightforward to make, but every bite of this cake is entirely worth it. It’s rich, buttery, and has a hint of vanilla extract that will make you want to come back for another slice. Plus, with its light whipped frosting, it’s perfect for anyone who wants a less sweet treat.
If you’re still not convinced about this delightful dessert, let me remind you that it’s versatile too. The texture pairs wonderfully alongside fruit compotes, fresh fruits or whipped cream. You can enjoy it as a mid-day snack or serve it up at special events with friends and family.
So why bother making any other dessert when you can have this stunning masterpiece? With its exceptional texture and flavor profile, it’s sure to be a crowd-pleaser. So come on, let’s gather up our ingredients and start baking this whipping cream pound cake! You won’t regret trying out this recipe!
Ingredient List
In order to create this delicious Whipping Cream Pound Cake, you will need the following ingredients:
- 3 cups of sugar
- 1 cup of unsalted butter, softened
- 1 cup of Crisco shortening
- 6 large eggs, at room temperature
- 3 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
This pound cake recipe is rich and flavorful. It requires a combination of both butter and shortening, allowing it to strike a balance between a tender crumb and firm crust. Using a high-quality vanilla extract helps enhance the flavor profile. The heavy cream in this recipe adds moisture to the cake, ensuring every slice is soft and delicious.
The Recipe How-To
It’s time for the fun part – the recipe how-to! To make this Whipping Cream Pound Cake, follow these simple steps:
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Then, prepare a 10-inch tube pan by liberally greasing it with butter and lightly flouring it. Shake out any excess flour.
Step 2: Combine Dry Ingredients
In a bowl, whisk together 3 cups of cake flour and 1 tsp of baking powder until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, cream together 1 cup of unsalted butter and 6 cups of granulated sugar until light and fluffy. Add in 6 large eggs, one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract.
Step 4: Add Dry Ingredients to Wet Mixture
Gradually add the dry mixture into the wet mixture, alternating with adding in 1 cup of whipping cream. Mix until just combined.
Step 5: Pour Mixture into Pan
Pour the batter into the prepared tube pan and smooth out the top with a spatula.
Step 6: Bake
Bake the cake for approximately 90 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about 20 minutes before transferring it onto a wire rack to cool completely.
And there you have it! An easy-to-follow recipe for a delicious Whipping Cream Pound Cake that will impress your guests at any gathering.
Substitutions and Variations
Are you looking to add some creativity to your whipping cream pound cake recipe? Here are some substitutions and variations to help you achieve a unique and flavorful cake:
– Lemon Pound Cake: Swap out the heavy cream for sour cream and replace the vanilla extract with lemon juice and zest. By doing so, you will create a tangy and moist lemony pound cake that will leave your taste buds jumping for joy!
– Cream Cheese Pound Cake: Add 1-2 blocks of softened cream cheese into your butter mixture to make it extra creamy. With the addition of tangy cream cheese, your whipping cream pound cake will have an irresistible texture.
– Fresh Cream Pound Cake: For a fresh twist on the classic recipe, substitute whipping cream with fresh cream. This substitution will elevate the richness of your cake while still providing a light and fluffy texture.
– Elvis Presley Inspired Pound Cake: If you’re feeling adventurous, try adding peanut butter or sliced bananas to your whipping cream pound cake recipe in honor of “The King” himself! Elvis loved his pound cake with a side of bacon too, so don’t be afraid to get creative!
– Gluten-Free Version: Replace all-purpose flour with gluten-free flour to make a gluten-free version of this delicious dessert. You might need to adjust the amount of baking powder needed in this substitution.
Remember, these are just a few ideas that can be used as a starting point for creating your own unique version of whipping cream pound cake recipe. Feel free to experiment with different ingredients and discover what works best for your taste buds!
Serving and Pairing
Ah, the moment of truth! You’re now ready to enjoy your Whipping Cream Pound Cake. And boy, is it going to be delicious. This velvety smooth cake is perfect for any occasion, be it a special celebration, picnic or just a cozy dinner at home.
To bring out the best in every slice, I recommend serving it warm with a dollop of fresh whipped cream and some fresh berries on top. The combination of airy cream and sweet-tart fruit makes for an amazing pairing that’ll make your taste buds sing.
If you want to take things up a notch, add a drizzle of chocolate syrup or caramel sauce to the mix. This will add another layer of texture and flavor to the already delightful cake.
And don’t forget about the drinks! Whipping Cream Pound Cake goes well with a wide range of beverages, such as hot tea, coffee, milk or even champagne for those special occasions. The key here is to find something that complements the flavors without overwhelming them.
In short, this Whipping Cream Pound Cake is versatile enough to pair with almost anything. So go ahead and experiment with different toppings and drinks until you find the perfect combination that satisfies your cravings.
Remember, dessert is not just about the food itself but also about the experience it provides. So take your time, savor every bite and enjoy this scrumptious culinary masterpiece in the company of your loved ones.
Make-Ahead, Storing and Reheating
The Whipping Cream Pound Cake Recipe is a perfect make-ahead dessert. You can prepare it up to 2 days in advance and store it in an airtight container at room temperature. However, it is suggested to avoid storing the cake in the refrigerator as it can cause the cake to dry out.
If you want to store the cake for a more extended period, it is better to wrap it tightly in plastic wrap and freeze it for up to 3 months. The secret to keeping the cake moist after freezing is to allow it to cool completely before wrapping in plastic.
To reheat the cake, preheat the oven to 300°F, remove the plastic wrap, and place the cake on a baking sheet in the oven. Allow it to warm up for about 10 minutes or until it reaches your desired temperature. Do not overheat as this can cause the cake to dry out.
Another way of reheating is by using a microwave. Slice the pound cake into portions and heat on low heat for a few seconds at a time until warm. Do not microwave for too long as this may cause the edges of the slice to become hard.
The best way to serve Whipping Cream Pound Cake is fresh from baking. However, with proper storage and reheating methods, you can still enjoy this delicious dessert anytime you want.
Tips for Perfect Results
Whipping Cream Pound Cake Recipe is a crowd-pleaser dessert, but it’s also easy to mess up with the wrong technique. So, let me give you some tips and tricks for perfect results every time you make this cake.
Firstly, it’s important to cream the butter and sugar thoroughly until light and fluffy. This process aerates the mixture and helps create a tender crumb. Use room temperature butter and sugar for easier mixing. Also, don’t forget to scrape down the sides of the bowl to ensure everything is well mixed.
Secondly, add eggs one at a time, beating each egg before adding another. Beating in each egg separately allows better incorporation into the batter and prevents overmixing. Overmixing leads to tough and dry cake.
Thirdly, sift flour before measuring it to remove lumps and aerate it. It helps reduce the amount of flour added to the batter while keeping a tender texture.
Fourthly, use high-quality ingredients such as Crisco shortening, unsalted butter, vanilla extract, and heavy whipping cream to enhance flavor and texture. You can use different brands or substitutes but always make sure they have similar properties.
Fifthly, preheat your oven properly as per recipe instructions, otherwise your cake may end up undercooked or unevenly baked. A properly heated oven ensures a level temperature and consistent baking.
Lastly, let your cake cool down completely before slicing into it. Since pound cakes are generally denser with a tight crumb it is important that they have enough time to cool down so that their textures can fully set up.
By following these tips and using good quality ingredients you’ll achieve perfect results every time you make this delicious Whipping Cream Pound Cake recipe.
Bottom Line
In conclusion, this Whipping Cream Pound Cake Recipe is a classic and delicious dessert that every British cuisine lover should have in their repertoire. With simple ingredients and easy-to-follow steps, you can create a moist and buttery pound cake that’s sure to please any palate.
With the use of premium-quality ingredients like Crisco shortening, butter, and heavy whipping cream, this recipe ensures that your cake stays moist and flavorful. The addition of vanilla extract adds depth and aroma to the cake while the baking powder makes it airy and fluffy.
So why not try this Whipping Cream Pound Cake Recipe today? It’s the perfect dessert for any occasion, from after-dinner treats to afternoon tea time. And with its versatility in pairing with other flavors like lemon or cream cheese, it’s also perfect for experimenting with new recipes.
I hope you enjoyed reading this recipe article as much as I enjoyed writing it. Now go forth and impress your friends and family with your newfound baking skills. Who knows? You might even become the next Elvis Presley of dessert recipes!
Whipping Cream Pound Cake Recipe
Ingredients
- 1 cup butter, softened
- 1/2 cup Crisco shortening
- 3 cups sugar
- 6 large eggs
- 1 cup whipping cream (unwhipped)
- 3 cups sifted all-purpose flour (sift before measuring)
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon extract
- 1 1/2 teaspoons vanilla extract
Instructions
- Heat oven to 350 degrees.
- Grease and flour a 9 or 10-inch tube pan.
- In a bowl, beat butter, Crisco, sugar and eggs for 4 minutes (must beat for 4 minutes, not any less), with an electric mixer.
- Sift the flour with baking powder.
- Add in the whipping cream, sifted flour/baking powder mix, lemon and vanilla extracts; beat for 2 more minutes on medium speed.
- Spoon batter into prepared pan.
- Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).
- Remove from oven, let cake cool in pan for 15 minutes, then remove.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.