This pound cake is a moust and flavor-changing, a pretty unique recipe that presents you an amazing sweet cake with whipped cream that, aside from the looks, adds a special touch!
Preparation Time: 30 mins
Cook: 1 hr 10 mins
Additional: 1 hr 30 mins
- 1 cup butter, room temperature
- 3 cups white sugar
- 6 eggs, room temperature
- 3 cups cake flour
- 1 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (Optional)
- 1 tablespoon confectioners’ sugar, for dusting (Optional)
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down the bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
Spread batter into prepared pan. Bake in a preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in the pan for 15 minutes.
Turn cake out onto a cotton dish towel and place on a cooling rack covered with cotton towel. When the cake is cool, top with confectioners’ sugar and serve with fruit or by itself.