Whipping Cream Pound Cake
  • Cooking Time: 90
  • 1/2 lb. butter (2 sticks)
  • 4 cups sugar
  • 6 eggs
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups cake flour
  • 1/2 pint whipping cream
  1. Combine butter and sugar well.
  2. On fast speed add eggs one at a time and beat one minute between each egg.
  3. Add vanilla and lemon extract.
  4. On medium speed add one cup of flour with one-third whipping cream alternately until all flour and whipping cream is added.
  5. Beat for five minutes.
  6. Pour into greased and floured cake pan.
  7. Place in cold oven.
  8. Bake at 325 degrees for 1 1/2 hour.
  9. The last 30 min. of baking, place a cookie sheet on the rack beneath the rack on which the cake is baking. Add about 2 cups of water to the cookie sheet. The steam will make the cake very moist.
  10. When done, let cool in pan on rack for ten minutes before removing.
One of my fondest memories as a child was licking the cake bowl when my Big Mama made pound cakes. Since she passed away, my mother stepped in her place and bakes the best pound cakes I know. Because I love baking, I coerced my mother into emailing me her recipe so that I can continue the tradition--enjoy!