Whipping Cream Pound Cake

Every Southern woman needs a go-to pound cake recipe and if you don’t have one, this one can now be yours! [Pound cakes are very old – dating back to publication in a book in 1796! Originally called pound cakes because they contained 1 pound each of butter, flour, sugar, and eggs. All still have those basic ingredients, most include additions of either buttermilk, sour cream, cream cheese, whipping cream, or milk.] 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…

Ingredients:

• 2 sticks of butter (room temperature)
• 3 cups sugar
• 6 eggs (room temp)
• 3 cups White Lily all-purpose flour 
• 1 cup whipping cream (also known as heavy cream)
• 1 Tablespoon vanilla

Instructions:

• You may use a stand mixer or a hand mixer.
• Cream butter and sugar on a medium speed until smooth, 3 to 4 minutes.
• Add eggs one at a time, blending lightly after each egg.
• Now use a low speed and add the flour to creamed mixture alternating with adding in the whipping cream. Begin and end with flour. 
• Stir in the 1 tablespoon of vanilla.
• Pour into pan sprayed with Baker’s Joy pan prep and place in a cold oven. You may also use solid Crisco generously in your pan, and then follow with a dusting of the pan with flour.
• Turn oven to 325° and bake for 1 hour and 15-25 minutes. Check for doneness. All ovens vary, and I usually bake mine for 1 hour and 20 minutes. 
• Cool 10-12 minutes before removing from pan.

Trust me about the cold oven…just do it!