Southern Vanilla Pound Cake
This Whipped Cream Pound Cake is a heavenly blend of velvety smooth batter and rich, creamy flavors, baked to perfection with a golden crust and a tender, moist interior.
Servings 12 people
Ingredients
- 3 ½ cups Cake Flour
- 1½ cups Unsalted Sweet Cream Butter room temperature
- 3 cups Granulated Sugar
- 6 Eggs room temperature
- 1 cup Heavy Whipping Cream
- 2 tsp. Vanilla Extract
- 1 cup Powdered Sugar
Instructions
- Preheat your oven to a cozy 325 degrees F.
- In your stand mixer, mix the butter and granulated sugar on high until they're smooth and well combined.
- Introduce eggs one at a time, mixing on medium after each addition to ensure they're all feeling the love.
- Let the vanilla extract join the party, blending into the butter mixture on medium speed.
- Gradually add the cake flour, a cup at a time, continuing to mix on medium.
- Pour in the heavy whipping cream and mix until everything's mingling nicely.
- Get your bundt pan all dressed up with non-stick baking spray.
- Pour the batter into the pan, then give it a gentle pat on the counter to let any shy air bubbles escape.
- Bake on the middle rack for 1 hour and 20 minutes. Test the cake's readiness with a toothpick—if it doesn't come out clean, cover the cake with foil and give it another 7-8 minutes.
- Let the cake cool on the counter for at least 1 hour before turning it upside down.
- Finally, give it a glamorous dusting of powdered sugar.