Thursday, September 29, 2011

Extra Rich Pound Cake

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.

pound cake 2

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.

eggs

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.

pound cake 3

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!

pound cake 1

16 comments:

  1. This blog is going to be the end of me fitting into my fall/winter pants.

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  2. the cake looks extremely delicious, I don't think I can share with anyone, so mouth watering :) Nice blog.the cake looks extremely delicious, I don't think I can share with anyone, so mouth watering :) Nice blog.

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  3. YUM, this cake looks insanely good! I need a good dessert for a dessert buffet later this week, and this is definitely going on the menu!!

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  4. what happens if i don't add the lemon juice?

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  5. I'm sure it'd be delicious without the lemon juice, but I think the acid of the lemon does something against all the butter and cream that makes it even MORE delicious.

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  6. Is this self rising flour or all purpose? Pls specify b/c I'd like to try this. Thanks.

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  7. That's what I thought. I didn't see baking powder or anything included so I was thrown off a bit. Thanks Sarah:)

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    Replies
    1. Cool. Let us know what you think!

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  8. I made this last year for Christmas with pears (slowly cooked in butter until golden) and crystallized ginger. It was beyond extraordinary. I have made pound cakes using a lot of different recipes. This was the BEST! Thank you. Love your blog.

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    Replies
    1. Thank you!! Your spin sounds wonderful.

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    2. I got the idea from one of my French cookbooks. It is divine.

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  9. PS -- I'm making it today for Thanksgiving. Hence, the post.

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