Whipping Cream Pound Cake Recipe
This a great buttery moist pound cake, great served with icecream or your favorite fruit topping.
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.
Add Your Own Notes
Nutrition
Serving: 154gCalories: 750.7kcalCarbohydrates: 89.7gProtein: 8.3gFat: 40.8gSaturated Fat: 20.7gCholesterol: 208.3mgSodium: 200.8mgFiber: 1gSugar: 60.4g
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