Whipping Cream Pound Cake
A six-ingredient pound cake made with butter, sugar, eggs, flour, vanilla and heavy whipping cream, baked from a cold oven set to 325°F in a 10-inch tube or Bundt pan.
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Ingredients
- 1 cup butter softened, salted or unsalted
- 3 cups granulated sugar
- 6 eggs large, at room temperature
- 3 cups all-purpose flour
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract pure
Instructions
- Coat a 10-inch tube or Bundt pan with nonstick baking spray, or grease and flour it. Leave the oven cold.
- Using a stand mixer with its paddle attachment, or an electric hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the flour and heavy whipping cream alternately, beginning and ending with flour. Add the vanilla and mix on low until combined.
- Pour the batter into the prepared pan and place it in the cold oven. Close the door, set the oven to 325°F and bake for 1 hour 15 minutes, or until a pick inserted near the center comes out clean.
- Cool the cake in the pan on a wire rack for 20 minutes, then invert it onto the rack to cool completely.
Notes
Do not preheat the oven. The total includes 20 minutes of cooling in the pan.
Nutrition
Serving: 1servingCalories: 411kcalCarbohydrates: 56gProtein: 5.3gFat: 18.9gSodium: 33mgFiber: 0.6gSugar: 38.1g