This pound cake is the richest, most delicious pound cake I’ve ever had. The secret is that it contains copious amounts of heavy whipping cream in addition to lots of butter, eggs, and sugar.
Farm fresh eggs. You’ll need SIX of them! I love the variety pack of fresh Colorado eggs I get from a neighborhood cafe. The colors are always a surprise – light brown, speckled, dark brown, blue, and oddly shaped.
The batter is very thick and smells lovely. This recipe makes enough for 2 big pound cakes. I recently got four cute little mini-loaf pans, so I actually made a big pound cake, a shrimpy pound cake, and 4 baby pound cakes.
I brought one to a party at Dulcie’s house, gave a tiny one to Sylvie…and ate the rest. For a minute I thought I might freeze one for later, but that wasn’t necessary!
Extra Rich Pound Cake
Makes two large pound cakes (in 8 1/2” loaf pans)
- 1 c. butter
- 6 eggs
- 3 c. sugar
- 3 c. flour
- 1 pint heavy whipping cream
- 1 Tbsp vanilla extract (I actually did seeds of one vanilla bean + 1/2 Tbsp vanilla extract)
- juice from 1/2 lemon
Preheat oven to 325. Grease your pans.
Cream butter & sugar. Add eggs one at a time and mix well after each addition.
Alternate adding a little flour – about a cup at a time, then whipping cream – then flour – until all is incorporated.
Add the vanilla & lemon. Pour batter into prepared pans. It will come up close to the top, but these don’t rise too much so don’t worry. I did put a cookie sheet on the rack below them in the oven, though, just in case they overflowed.
Bake for about 1.5 hours at 325 or until center is set and edges are dark golden. The tiny loaf pans took about 40 minutes to bake.
Thank you to contributor Diana M. at allrecipes.com!