Whipping Cream Pound Cake

Recipe View Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan to prevent sticking. (5 minutes)

Recipe View In a large mixing bowl, cream the softened butter for 2 minutes using an electric mixer until light and fluffy. Gradually add the granulated sugar and continue creaming for 5 minutes, scraping down the sides of the bowl occasionally to ensure even mixing. The mixture should become noticeably lighter in color and texture. (7 minutes)

Recipe View Add the eggs one at a time, beating well after each addition until fully incorporated. This step is crucial for achieving a smooth and emulsified batter. (5 minutes)

Recipe View Gradually add the sifted cake flour alternately with the heavy whipping cream, beginning and ending with the flour. Mix on low speed until just combined, being careful not to overmix the batter. Overmixing can result in a tough cake. (5 minutes)

Recipe View Stir in the vanilla extract and almond extract until evenly distributed throughout the batter. (2 minutes)

Recipe View Pour the batter into the prepared tube pan, spreading it evenly. (2 minutes)

Recipe View Bake in the preheated oven for approximately 70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (70 minutes)

Recipe View Once baked, allow the cake to cool in the pan for 15 minutes before inverting it onto a cotton dish towel placed on a cooling rack. Cover the cake with another cotton towel to retain moisture while it cools completely. (15 minutes)

Recipe View Once the cake is completely cool, dust it generously with confectioners' sugar before serving. Slice and enjoy this delightful Whipping Cream Pound Cake on its own or accompanied by fresh fruit or a dollop of whipped cream.