|Whipped Cream Pound Cake|
When I was growing up, we had dessert on Saturday nights, and though my mom was a baker, we often had purchased desserts like ice cream, fresh doughnuts and Sara Lee pound cake. That said, I’ve always loved pound cake and was blown away by this recipe- it’s so good and easy to prepare. My mom first made it when I was a teenager, and I’ve been making it for my family for years.
This recipe is unique because whipped cream is used in place of butter; the sugar is mixed into the dry ingredients, rather than the fat; and instead of dusting the pan with butter and flour, it’s dusted with butter and sugar, which produces slightly caramelized edges. In this case, I used a pan liner instead of sugar dusting the pan. Both methods produce an excellent cake. I often serve this cake with strawberries and whipped cream, but it's delicious on its own! Bon Appétit!
|Adding the eggs to the whipped cream|
|Ready for the oven|
Whipped Cream Pound Cake
1-1/2 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
8 oz. whipping cream (I use heavy whipping cream)
1 tsp. vanilla extract or vanilla bean paste
Sift dry ingredients and set aside. Whip cream until stiff and beat in eggs and vanilla. Add dry ingredients and stir thoroughly. Pour batter into buttered and sugar-dusted loaf pan. Bake at 350ºF for 55 minutes or until an inserted toothpick comes out clean.