Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.
Ingredients
- butter, room temperature: 1 cup
- white sugar: 3 cups
- eggs, room temperature: 6 piece
- cake flour: 3 cups
- heavy cream, room temperature: 1 cup
- vanilla extract: 2 tsp
- almond extract: 1 tsp (optional)
- confectioners' sugar, for dusting: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
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In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
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Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
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Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
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Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.
