Are you craving a moist, tender, and utterly delicious pound cake that melts in your mouth? Look no further! This Swans Down Whipping Cream Pound Cake recipe is your answer. It's incredibly easy to make, even for beginner bakers, and the result is a heavenly dessert perfect for any occasion – from a casual weeknight treat to a fancy afternoon tea. Get ready to experience the magic of homemade baking with this simple yet elegant recipe. This is one of those best recipes that's surprisingly quick and a perfect example of easy recipes done right.
Ingredients:
- 1 ½ cups (6 ounces) Swans Down Cake Flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
Instructions:
Get Started:
- Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake will release easily and prevents sticking. You can also line the pan with parchment paper for extra security.
Combine Dry Ingredients:
- In a medium bowl, whisk together the Swans Down Cake Flour, sugar, and salt. This simple step helps ensure even distribution of ingredients throughout the cake.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can certainly do it by hand if you're feeling ambitious! The fluffier the mixture, the lighter your cake will be.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
Incorporate Wet Ingredients:
- Gradually add the heavy whipping cream to the batter, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough cake.
Bake to Perfection:
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cake during the last 10 minutes of baking, as ovens can vary.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set and prevents it from breaking. Once cooled, dust with powdered sugar or serve with your favorite topping.
Tips for the Best Pound Cake:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming and incorporation.
- Don't Overmix: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
- Proper Cooling: Allowing the cake to cool completely prevents it from crumbling when you slice it.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter for a bright citrus flavor.
- Chocolate Pound Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients for a rich chocolate cake.
- Glazed Pound Cake: Make a simple glaze by whisking together powdered sugar with a little milk or lemon juice and drizzle it over the cooled cake.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350
- Fat: Approximately 18g
- Carbohydrates: Approximately 45g
- Protein: Approximately 4g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Swans Down Whipping Cream Pound Cake recipe is a guaranteed crowd-pleaser. It's a delicious, simple, and healthy-ish treat perfect for any occasion. Enjoy baking and sharing this delightful dessert! Remember to share your baking adventures with us – we'd love to see your creations!