Whipping Cream Pound Cake

This recipe uses cake flour and margarine to deliver a moist, rich, and fine-textured pound cake.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 487 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 cups white sugar
• 1 cup butter, room temperature
• 3 cups cake flour
• 1 tablespoon confectioners' sugar, for dusting
• 6 eggs, room temperature
• 1 cup heavy cream, room temperature

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

Step 2

In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

Step 3

Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

Step 4

Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

Step 5

Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.