Whipped Cream Pound Cake
Whipped Cream Pound Cake is an moderately easy dinner. Made with 1/2 lb. (227 g) butter, 3 c. (715 ml) sugar, 1 tbsp. (15 ml) lemon juice, 2 tsp. (10 ml) vanilla and 6 eggs, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Cream butter and sugar.
Add lemon juice and vanilla.
Add unbeaten eggs, one at a time, beating thoroughly between additions.
Add flour, stirring by hand, not by mixer.
Fold in cream.
Distribute well, but do not overbeat.
Bake in greased and floured 10-inch (25-cm) tube pan at 325° (163°C) for 1 hour and 30 minutes.
🍷 Perfect Pairings
Complete your meal with these
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