My friend Jan Hamil and I recently held the Fall 2016 Session of “Tasting Grace,” our church’s mentoring-in-the-kitchen ministry. We love our Saturdays in the church kitchen so much. I made a whipping cream pound cake and wanted to share the recipe here. My dear friend Lanie Nash gave the recipe to me as her go-to pound cake. Every Southern woman has a go-to pound cake recipe and if you don’t, this one can now be yours! [All pound cakes start with butter, sugar, flour and eggs; variations include buttermilk, sour cream, cream cheese, whipping cream.] I promise this whipping cream version will not disappoint. I made another one when I got home Saturday because my husband had “FOMO” [Fear of Missing Out] when I brought home that empty cake plate! He also likes my buttermilk pound cake, but says he will need a taste test to pick his favorite. I think he just wants ANOTHER pound cake! He’s not fooling me. We’ve been married 39 years, I know these things…
- 6 eggs (room temperature)
- 2 sticks of butter (room temperature)
- 3 cups sugar
- 3 cups all purpose flour
- 1 cup whipping cream (also known as heavy cream)
- 1 teaspoon vanilla
- Grease and flour tube pan.
- Cream butter and sugar until smooth (I use my stand mixer.)
- Add eggs one at a time, beating after each addition.
- Sift the flour and add to creamed mixture alternately with whipping cream.
- Mix all until fully incorporated.
- Stir in vanilla.
- Pour into prepared pan and place in a cold oven.
- Turn oven to 300° and bake for 1 hour 15 minutes.
- Cool completely before removing from pan.
Trust me about the cold oven…just do it!