Melt-in-your-mouth whipping cream pound cake that is moist, flavorful, and delicious.. Incredibly light and fluffy! Super moist with a crunchy outside layer and the inner texture is light, spongy, and airy just like the market pound cakes. Eggs are the base of this cake; kind of rising agent (that makes the cake rise) so mix it well. The more you mix the more air is incorporated in the batter which is essential for this cake. This cake has a slightly dense texture.
Cake flour when combined with whipping cream creates a wonderful cake with the most incredible texture! My hubby and older one couldn’t take their hands off this cake. He said this is an Ultimate Pound Cake! It was wiped out in 2 days and I am up for making another one tomorrow 🙂 . As said above this cake has a delicious crunch to the crust so it needs no frosting. But again dusting it lightly with powdered sugar will hide all the imperfections from baking.
PLEASE NOTE – In the pic below melted butter was added to the recipe but the original recipe calls for soften butter and I will go with soften butter. Soften butter when creamed with sugar creates air pockets which is very essential for soft and fluffy cakes. On the other hand, melted butter fails to create air bubbles/pockets. Melted butter cannot emulsify because its a mixture of fat and water and it’s emulsion is already broken. I have tried with both soften and melted butter and soften butter yields great results – softer and moist textured cake.
Though this recipe uses 6 eggs; but surprisingly it has no after taste of eggs once its baked. And whatever egg flavor was left in the cake was taken care by adding 1.5 teaspoon of Vanilla essence to the batter 🙂 . A versatile cake that can be used as a base for any cake recipe. As per one’s preference you can add lemon zest or orange zest to give it a citrus flavor.
Grab a mug of tea or coffee and enjoy a slice of this classic whipping cream pound cake!!
Assemble all the ingredients. Preheat oven at 325 degree F. Please use soften butter for this recipe not melted. (see notes above)
Sift the flour through a strainer.
Make sure its lump - free.
In a large bowl combine butter and sugar. Whisk them until completely blended. Add eggs one at a time and wait till each egg is blended in the mixture and the mixture is frothy. Eggs are the base of this cake kind of rising agent (that makes the cake rise) so mix it well. As the more you mix the more air is incorporated in the batter which is essential for the cake.
Mix in Vanilla essence.
Spoon by spoon mix in flour...
And Cream. Mix thoroughly.
Batter should be of a thick dropping consistency.
Grease a baking pan. Pour the batter in the pan and slowly pat the baking pan on the counter to release any trapped air.
Place it in the hot oven and bake for 1 hour 20 minutes or 1 hour 30 minutes. Depending on oven, cooking time may vary- for me it was 1 hour 20 minutes exact.
Remove cake from the oven and set it on the kitchen counter to cool down. Insert a toothpick in the center to check if it comes out clean.
Cake is thoroughly cooked.
Allow it to cool down completely before turning it upside down.
Grab a big slice..
And enjoy the super moist whipping cream cake. This cake has a slightly dense texture.
If you prefer you can dust this cake with powdered sugar!!