Whipping Cream Lemon Pound Cake Recipes

WHIPPING CREAM POUND CAKE

Steps:

• Grease and flour tube pan.
• In a large bowl, cream butter and sugar until smooth.
• Add the eggs, one at a time, beating for 1 minute after each addition.
• Sift the flour and salt together and add to the creamed mixture alternately with the whipping cream.
• Mix until fully incorporated.
• Stir in the vanilla extract.
• Pour into prepared pan and place in a cold oven.
• Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.
• Cool completely before removing from pan.
• Combine all glaze ingredients together with an electric mixer.
• Pour over the pound cake.

WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
• Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM

Steps:

• Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
• Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
• Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

LEMON WHIPPED CREAM

Steps:

• Beat cream on high speed until it begins to thicken.
• Gradually add sugar.
• Continue beating and add lemon juice.
• Beat until soft peaks form.
• Fold lemon rinds in by hand.
• Refrigerate.

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE

Steps:

• Butter and flour a 10 inch tube or bundt pan.
• Thoroughly cream together sugar and butter.
• Add eggs 1 at a time, beating well after each addition.
• Mix in half the flour, then the whipping cream, then the other half of the flour.
• Add Vanilla.
• Pour into prepared pan.
• Set in COLD oven and turn heat to 350ºF.
• Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
• Cool in pan 5 minutes.
• Remove from pan and cool thoroughly.
• Wrapped well, this cake will keep for several days.
• Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

WHIPPING CREAM LEMON POUND CAKE

Steps:

• Cream butter (at room temperature); add sugar, creaming until light and fluffy. Blend in vanilla and lemon flavoring. Add eggs, one at a time, beating well after each addition.
• Sift together, salt and flour. Add alternately with cream. Mix well.
• Place in cold oven set at 325 degrees F for 1-1/2 hours or until toothpick inserted in center of cake comes out clean.

LEMON WHIPPING CREAM POUND CAKE

Steps:

• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
• Cream the butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
• Add the whipping cream, lemon juice, lemon extract, and lemon zest to a measuring cup or bowl.
• Add the flour mixture alternately with the whipping cream mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the whipping cream mixture.
• Pour or spoon the batter into a prepared tube pan.
• Bake at 325 degrees for 60-65 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
• This recipe makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
• Combine sugar and lemon juice in a bowl and stir until smooth.
• Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top.

POUND CAKE WITH LEMON CREAM

Steps:

• Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

CREAM POUND CAKE

Steps:

• In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine the flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. , Bake at 350° for 60-70 minutes or until cake tests done. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

WHIPPED CREAM POUND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.