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Whipped Cream Pound Cake

This was one of those recipes I got out of the books my mother's friend gave me. I found it so interesting that it used whipped cream. There is really no leavening other than the eggs (and whipped cream).

Whipped Cream Pound Cake (adapted from Family Cookbook-Central Baptist Oakridge Tennesee - circa 1981)

1 c heavy cream
2 sticks butter
3 c sugar
2 t vanilla
zest & juice of one lemon (optional)
3 c flour
1/2 t salt
6 eggs

Grease and flour a tube pan. Whip cream in mixer until peaks form. Set aside.  Cream butter and sugar together.  Add vanilla and lemon. In a small bowl mix flour and salt together.  Add flour and eggs by alternating. Mixing well after each addition. Bake at 325 for 1 hour 15 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes and then turn out of pan. Dust with confectioners sugar and serve.


I put my whipped cream in the refrigerator while I prepared the rest of the cake as it was a rather warm day. I do not have a tube pan (shocking I know) so I used the pan that I got from my mother's friend - felt that it was appropriate since that is where I got the recipe ;-) The pan was a little small so I also used 2 mini loaf pans. I froze the mini loaves for a rainy day - you know one of those days that you are just dying for a piece of cake - um like any day.

It seemed to me that 3 cups of sugar was a bit much but I went with it.  It actually forms a sort of crust on the outside of the cake and it was not too sweet.  The Sous Chef did not complain - pound cake is his favorite! The cake is quite moist.  This is definitely not a low-cal sort of recipe. There are a few other recipes that I want to try from this book. I'll report back.

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