Granny Walker'S Whipped Cream Pound Cake
A rich, buttery pound cake with a delightful whipped cream flavor, accented by almond, vanilla, and lemon extracts, perfect for dessert tables or special gatherings.
Ingredients
Instructions
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the sifted flour, whipping cream, almond extract, vanilla, and lemon extract.
- Beat until the mixture is smooth and well combined.
- Pour the batter into a Bundt or similar pan.
- Bake at 325°F for 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean.
- Check for doneness after 1 1/2 hours and adjust baking time if necessary.
Tips & Substitutions
For a richer flavor, consider using European-style butter or experimenting with different extracts like hazelnut or maple. If you don't have Swans Down flour, any cake flour can work as a substitute. Ensure the butter is at room temperature for easier creaming with sugar. Mixing on low speed after adding flour helps prevent a flour cloud in your kitchen.
Serving Suggestions
This Whipped Cream Pound Cake pairs beautifully with fresh berries and a dollop of whipped cream for a delightful dessert. It also complements coffee or tea perfectly. For a twist, serve alongside a slice of American recipes like Broiled Cheese Sandwiches for a comforting meal. Dust with powdered sugar for an elegant presentation.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw slices at room temperature or warm them briefly in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Walker'S Whipped Cream Pound Cake contains roughly 895 calories, with 6g protein, 98g carbohydrates, and 7g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of potassium and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the eggs in this recipe?
Yes, you can use flaxseed meal or applesauce as egg substitutes. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes. Alternatively, replace each egg with 1/4 cup of unsweetened applesauce for moisture, but this may alter the cake's texture slightly.
What can I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing or using too much flour. Ensure you measure flour correctly by spooning it into the measuring cup and leveling off. If the cake is already baked, serve it with a sauce or syrup to add moisture and flavor.
How can I enhance the flavor of this cake?
To enhance the flavor, consider adding citrus zest from lemons or oranges to the batter. You can also drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake for an added touch. Pairing it with a fruit compote can also elevate the overall taste experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).