Step 1: Prepare the Batter
- Cream butter and sugar: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
- Add eggs one at a time: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Alternate flour and cream: Gradually add the flour to the batter, alternating with the whipping cream. Begin and end with the flour, mixing just until combined.
- Add vanilla extract: Stir in the vanilla extract for a fragrant finish.
Step 2: Bake the Cake
- Preheat the oven: Set your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
- Pour the batter: Transfer the batter to the prepared pan, spreading it evenly.
- Bake: Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Tips for Success:
- Use heavy whipping cream: This adds richness and a tender crumb to the cake.
- Room temperature ingredients: Ensure all ingredients are at room temperature for the best results.
- Avoid overmixing: Mix just until the ingredients are incorporated to maintain a soft texture.
Serving Suggestions:
- Simple: Serve slices plain or with a dusting of powdered sugar.
- Topped: Pair with fresh whipped cream and berries for an elegant touch.
- Decadent: Drizzle with caramel or chocolate sauce for a luxurious finish.
Storing and Freezing:
- Refrigerate: Keep in an airtight container at room temperature for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Final Thoughts:
This Whipping Cream Pound Cake is a classic dessert that combines simplicity and sophistication. Its rich, buttery flavor and moist texture make it a crowd-pleaser that’s perfect for any occasion. Try it today and enjoy the timeless charm of this delightful treat!