Description
This Whipping Cream Pound Cake is a rich and moist dessert perfect for any occasion. Made with softened butter, sugar, eggs, and heavy whipping cream, it has a tender crumb fluffed up with a dual hint of vanilla and orange extracts. Baked slowly in a tube pan, it delivers a classic pound cake texture with an irresistible buttery taste.
Ingredients
Scale
Dry Ingredients
- 3 cups sifted cake flour
- 3 cups sugar
Wet Ingredients
- 1 cup butter (softened)
- 6 eggs
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp orange extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Grease and lightly flour an 18-cup tube pan to prevent the cake from sticking.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and sugar together on medium speed until the mixture is light in color and fluffy, about 2 minutes. This aerates the batter and ensures a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition. This step helps emulsify the batter and incorporate air for leavening.
- Incorporate Flour and Cream: Gradually add the sifted cake flour to the batter, alternating with the heavy whipping cream. Start and end with the flour. Mix gently after each addition until just combined to avoid overmixing, which can toughen the cake.
- Add Flavorings: Stir in the vanilla and orange extracts evenly into the batter for a fragrant and subtle citrus flavor.
- Pour and Bake: Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn the cake out onto a wire rack and allow it to cool completely before slicing and serving.
Notes
- Make sure all ingredients are at room temperature for best results.
- Sifting the cake flour ensures a light texture and helps prevent lumps.
- Do not overmix after adding flour to maintain a tender crumb.
- Use an 18-cup tube pan for even cooking; smaller pans may alter the baking time.
- For a more intense orange flavor, consider adding a teaspoon of orange zest.
- This pound cake can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
