Lemon Whipping Cream Pound Cake
This Lemon Whipping Cream Pound Cake is melt-in-your-mouth delicious! Super moist, soft, and has wonderful lemon flavor.
Servings: 15
Ingredients
- 3 sticks unsalted butter, softened (339g) Should still hold its shape but soft enough to dent when pressed.
- 3 cups sugar (600g)
- 5 large eggs, room temperature (you can warm them in a bowl of warm water if you are in a hurry)
- 3 cups cake flour (not self rising) (342g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt
- Zest of 2 Lemons approximately 2 Tablespoons
- 2 ½ teaspoons Lemon Extract (10g) We used McCormick- See Notes Below
- 3 Tablespoons Lemon Juice (42g)
- 1 cup heavy whipping cream (do not whip) (232g)
For the Easy Lemon Glaze
- 1 cup powdered sugar sifted
- 2 Tablespoons fresh lemon juice You can use ¼-1/2 teaspoon lemon extract if you would rather- adjust amount to your liking
- Milk optional if needed to thin the consistency a bit.
Garnish
- We topped our lemon glaze with lemon zest
Instructions
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
- Cream the butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
- Add the whipping cream, lemon juice, lemon extract, and lemon zest to a measuring cup or bowl.
- Add the flour mixture alternately with the whipping cream mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the whipping cream mixture.
- Pour or spoon the batter into a prepared tube pan.
- Bake at 325 degrees for 60-65 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
- For the Easy Lemon Glaze
- Combine sugar and lemon juice in a bowl and stir until smooth.
- Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top.
Notes
Substitution for Cake Flour: If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Lemon Extract
There are many brands of Lemon Extract- we use McCormick most often. Make sure that you smell the extract before using as sometimes it can go bad. It should smell lemony ;0)