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Whip Cream Pound Cake

Whipped Cream Pound CakeSouth Bay Compass presents a brand new columnist this week! Christy Leonard, a South Bay resident and pastry chef extraordinaire, hosts a blog here that will give us amazing recipes.

Take it away, Christy!

Whip Cream Pound Cake

This is the most tender and moist pound cake I have ever had. It’s my family’s favorite!


  • 1 cup (2 sticks/8 oz/226g) unsalted butter, softened, plus additional butter for greasing the pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
  • 3/4 teaspoon salt
  • 3 cups granulated sugar
  • 7 large eggs, at room temperature for 30 minutes
  • 1 TBSP vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup heavy cream

Garnish: Sprinkle lightly with confectioner’s sugar once completely cooled.

Serve with: Lightly whipped heavy cream, sweetened to taste. Goes great with fresh berries!

Special Equipment: A 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity) An electric mixer.


Whipped Cream Pound CakePut oven rack in middle position, but DO NOT preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F (180°C). Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering to it, 1 to 1 1/4 hours. Cool cake in pan on a rack for 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. Once cake has cooled completely, transfer to a serving plate or cake stand. If desired, when ready to serve, dust top of cake with confectioners’ sugar or serve with a dollop of whipped cream or non-dairy whipped topping and Marinated Peaches on the side or pass peaches around for guests to serve themselves.

Storing Cake: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature for up to 5 days.

Makes 10 to 12 servings.

Christy LeonardI’m Christy Leonard. Welcome to my world of yummy baked goods! I’m a wife, mother and pastry chef, who is passionate about my family and making decadent desserts. I look forward to sharing my tasty recipes with all of you!


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