Thursday, June 7, 2012

Whipping Cream Pound Cake

I had to use up some leftover whipping cream from some recipes earlier this week. I love going to whenever I have leftover ingredients. It's such a cool website! You basically get to put in whatever ingredients you have on hand, and it gives you dozens upon dozens of yummy recipes that contain that ingredient! Seriously, go try it!

I don't think I've ever made a pound cake before. This was actually really good. Nothing exceptional, but just good. I'd make it again.

Whipping Cream Pound Cake
Whipping Cream Pound Cake-Adapted from The Meaning of Pie
Total Time: 45 Minutes
Serves 12

  • 1 stick butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 3 cups all-purpose flour
  • 1 cup of heavy whipping cream
  • 2 teaspoons, or so, of powdered sugar
Preheat the oven to 350 degrees In a large bowl, cream the butter and sugar. One at a time, mix in the eggs. Then add the vanilla and lemon juice. Then, alternate adding some flour and cream. Mix until batter is smooth.

Pour batter into a well-greased 9x13 baking pan. Cook in over for 30-35 minutes, or until top is golden brown, and an inserted toothpick comes out clean. Let cake cool completely. Lightly sprinkle or sift powdered sugar over the top of the cake.
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