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Whipping Cream Pound Cake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
190 minutes
Moist pound cake made with cake flour and margarine for a rich, fine texture.
Ingredients:
  • 1 cup butter, room temperature
  • 3 cups white sugar
  • 6 eggs, room temperature
  • 3 cups cake flour
  • 1 cup heavy cream, room temperature
  • 1 teaspoon almond extract
  • 1 tablespoon confectioners' sugar, for dusting
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C, then generously grease and flour a 10-inch tube pan.
  • In a spacious bowl, cream butter for 2 minutes until smooth. Incorporate sugar and beat for an additional 5 minutes, occasionally scraping down the sides of the bowl. The mixture should visibly lighten in color. Gradually add eggs one at a time, ensuring they are well beaten after each addition.
  • Alternate adding the flour and whipping cream, starting and finishing with the flour. Mix in the vanilla and almond extract.
  • Pour batter into pan and bake until cake tester comes out clean, approximately 70 minutes. Let cool in the pan for 15 minutes before serving.
  • Invert cake onto a soft cotton dish towel, then transfer to a cooling rack lined with another cotton towel. Once the cake has cooled, dust it with confectioners' sugar and enjoy with fresh fruit or on its own.

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