OUTHERN WHIPPED CREAM CHEESE POUND CAKE WITH A MOIST CRUMB AND OLD-FASHIONED FLAVOR
Course cake, Dessert
Cuisine American, southern
Keyword butter, cake, easy, eggs, how to make
Prep Time 15 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 1cake
Calories 0kcal
Author Divas Can Cook
Ingredients
1cupheavy whipping creamcold
1/2cupbutter-flavored shortening
1cupunsalted butter2 sticks, room temperature
8ozcream cheeseroom temperature
3cupsgranulated sugar
5eggsroom temperature
1/4teaspoonlemon extract
1teaspoonvanilla extract
3cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
CREAM CHEESE GLAZEoptional
1ozcream cheeseroom temperature
1cuppowdered sugar
1/4teaspoonvanilla extract
4tablespoonheavy whipping cream
Instructions
Preheat oven to 325 F.
Pour heavy whipping cream into a medium-sized bowl and mix until fluffy with stiff peaks. Set aside.
In a large bowl cream together shortening, butter and cream cheese.
Mix in sugar until combined.
Add eggs, one at a time and mix on low or medium after each egg.
Stir in lemon extract and vanilla extract. Set aside.
In a large bowl whisk or sift together flour, baking powder, and salt.
Gradually add dry ingredients into wet ingredients, mixing gently until batter is fluffy.
Fold in the whipped cream.
Spoon batter into prepared pan.
Bake on middle rack for 90 minutes.
Remove from oven and place on a cooling rack until pan is warm enough to touch.
Remove cake from pan and allow to cool completely.
Mix together glaze ingredients.
When cake has cooled drizzle on the glaze.
Allow the cake to sit uncovered until the glaze has hardened.
Slice and serve plain or with berries and cream.
Video
Notes
Mix ingredients on low and mix just until ingredients are combined. Overmixing pound cakes will result in gluey (yet still edible) streaks. As with most pound cakes, the texture and taste is optimal the next day.