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 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Divas Can Cook
1cupheavy whipping creamcold
1cupunsalted butter2 sticks, room temperature
8ozcream cheeseroom temperature
CREAM CHEESE GLAZEoptional
1ozcream cheeseroom temperature
4tablespoonheavy whipping cream
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.
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.