Tasty Tuesday Recipe: September 27—Whipped Cream Pound Cake - MetroFamily Magazine
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Tasty Tuesday Recipe: September 27—Whipped Cream Pound Cake

Looking for a mouth-watering dessert? Look no further than this easy Whipped Cream Pound Cake!  Perfect for a family dinner or great for a baby or wedding shower, party or other get-together, this delicious cake is rich, sweet and downright heavenly!

Ingredients:

  • 2 sticks butter
  • 3 C sugar
  • 6 eggs
  • 11/2 – 2 t vanilla
  • 3 C flour
  • 8 ounces whipping cream

Instructions:

Put sticks of butter in a bowl to soften and add sugar. Beat until smooth. Scraping sides of bowl frequently, add eggs one at a time. Add vanilla. Alternately add 1 C flour and 1/3 C whipping cream and repeat after combined. Whip until smooth. (The mixture will be thick.) Spray bundt pan well with non-stick vegetable spray and pour in mixture. Place in a cold oven, turn to 300º and bake 80-90 minutes—until brown and crusty on top. Remove and let rest 10 minutes before turning out of pan.

Cut and serve with berries and whipping cream or lemon curd—or simply serve it as is.

Contributed by Dani Kendrick

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