Ingredients and Weight:
- 300g all-purpose flour
- 200g sugar
- 200g unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 150ml heavy whipping cream
- Pinch of salt
Preparation Time:
- Preparation: 20 minutes
- Cooking: 35-40 minutes
- Total: 55-60 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 325°F.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Sift the flour and baking powder together and add to the butter-sugar-egg mixture, alternating with the whipping cream.
- Stir in the vanilla extract and salt.
- Pour the batter into a greased and floured cake pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
Nutritional Information:
(Per serving size will depend on how the cake is cut)
- Calories: Approximately 450-500 calories per serving (depending on the size of the slice)
- Fat: 28g
- Carbohydrates: 55g
- Protein: 5g
Dish Characteristics:
- This pound cake is rich, moist, and dense with a buttery flavor.
- The addition of whipping cream gives the cake a creamy texture and a lighter taste.
- The vanilla extract enhances the sweetness and enhances the overall flavor profile.
User Comments:
- "This pound cake was amazing! The texture was so moist and creamy, and the flavor was spot on."
- "I loved the vanilla flavor in this cake. It was not too sweet and had a perfect balance of flavors."
- "This was my first time making a pound cake, and it came out great! The whipping cream definitely made it lighter and more interesting."
Special Precautions and Tips:
- Be sure to use softened butter and not melted butter for the best texture of the cake.
- Sift the flour and baking powder together to ensure there are no clumps and for better distribution in the batter.
- Do not overmix the batter to prevent toughening the cake.
- Use a toothpick to check for doneness, as overbaking can make the cake dry.
