Lemon Whipping Cream Pound Cake Recipe

This Lemon Whipping Cream Pound Cake tastes so good it melts in your mouth. It's very soft and juicy, and it tastes great with lemon.

Ingredient

– 3 sticks unsalted butter – 3 cups sugar (600g) – 5 large eggs, room temperature – 3 cups cake flour (not self rising) (342g) – ½ teaspoon baking powder (2g) – ½ teaspoon salt – Zest of 2 Lemons approximately 2 Tablespoons – 3 Tablespoons Lemon Juice (42g) – 1 cup heavy whipping cream – 1 cup powdered sugar sifted – 2 Tablespoons fresh lemon juice – Milk optional

Grease and flour a tube pan. Preheat oven to 325°F.In a separate basin, mix cake flour, salt, and baking powder for 30 seconds. Save for later.Blend butter with the paddle attachment in a medium-speed mixer.

Burst

1

White Line

Direction

Blend butter with the paddle attachment in a medium-speed mixer. Gradually add sugar and whisk until light and fluffy, 3–5 minutes.

Burst

2

White Line

After adding each egg, stir until the yolk is incorporated.In a measuring cup or bowl, combine whipping cream, lemon juice, extract, and zest.

Burst

3

White Line

Alternate adding flour and beating cream. Start and finish with dry ingredients. We add three flour and two whipping cream mixtures.Spoon batter into a tube pan.

Burst

4

White Line

Bake for 60–65 minutes at 325 degrees until a toothpick comes out clean (or with a few crumbs). Check in around 1 hour because baking times vary. Cover loosely with aluminium foil if the cake top darkens.

Burst

5

White Line

About 8 cups of batter can be made with this method.Let it cool in the pan for ten minutes before moving it to a plate to serve.

Burst

6

White Line

Stir sugar and lemon juice in a bowl until smooth.Pour over pound cake. (I spooned my into a piping bag with a clipped tip for control.) Top with lemon zest.

Burst

7

White Line

also see

also see

Banana Pecan Bundt Cake (A Doctored Cake Mix Recipe