Pound Cake with Heavy Cream

Name: Pound Cake with Heavy Cream
Yield: 6 servings
Cuisine: American
Ingredients: 150 grams ☆Plain flour; 120 grams Granulated sugar; 3 Eggs; 200 ml Heavy cream; 1 tsp ☆Baking powder; 3 drops Vanilla essence

cookpad.japan @cookpad_jp

I wanted use up leftover heavy cream and I used it instead of butter to make a pound cake.

The cake become moist and tastier the next day. Recipe by Hiromami-

I wanted use up leftover heavy cream and I used it instead of butter to make a pound cake.

The cake become moist and tastier the next day. Recipe by Hiromami-

cookpad.japan @cookpad_jp

I wanted use up leftover heavy cream and I used it instead of butter to make a pound cake.

The cake become moist and tastier the next day. Recipe by Hiromami-

I wanted use up leftover heavy cream and I used it instead of butter to make a pound cake.

The cake become moist and tastier the next day. Recipe by Hiromami-

Saved

Ingredients

6 servings

150 grams☆Plain flour
120 gramsGranulated sugar
3Eggs
200 mlHeavy cream
1 tsp☆Baking powder
3drops Vanilla essence

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Steps

1

Preheat oven to 180°C. Line the mould with parchment paper. Shift the ☆ ingredients.
2

Put the cream and granulated sugar in a bowl and whip with a hand mixer until stiff.
3

Add one egg at a time to Step 2 and continue to whisk constantly. Add vanilla essence and whisk further.
4

Add the sifted dry ingredients into Step 3 and mix until evenly combined.
5

Pour the batter into the prepared mould to 80% full. Give several sharp taps to get rid of excess air. Pour leftover batter into cupcake liners.
6

Bake in the preheated oven for 40 minutes and when a skewer inserted comes out clean, it is done.
7

After cooled, slightly remove the pound cake from the mould and wrap with cling film tightly to cool completely.