Sunday, June 12, 2022

Whipping Cream Pound Cake

 By: The Food Hunter

One of the best pound cake you will ever taste; owed in part to triple sifted cake flour, whipping cream in the batter and beating for  5 whole minutes.  Give it a try and let me know what you think.

Whipping Cream Pound Cake


1/2 cup unsalted butter softened, plus additional for buttering pan
1.5 cups sifted cake flour; sift before measuring plus additional for dusting
1/4 teaspoon salt
1.5 cups sugar
3.5 large eggs at room temperature 30 minutes
1 teaspoons pure vanilla extract
1/2 cup heavy whipping cream


  • Put oven rack in middle position, but do not preheat oven.
  • Generously butter a 9x5 loaf pan and dust with flour, knocking out excess flour.
  • Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total, once by itself and twice with the salt).
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment, or 6 to 8 minutes with a handheld mixer.
  • Add eggs one at a time, beating well after each addition, then beat in vanilla.
  • Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.
  • Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
  • Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles.
  • Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 60 minutes.
  • Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. 

Butter Cream Frosting

½ cup butter
1 tsp vanilla
3 1/2 cups powdered sugar
cream as needed for consistency

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