Zutaten für Whipping Cream Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- Crisco Shortening
- 3 cups granulated sugar
- 4 large eggs
- 1 cup heavy whipping cream
- All Purpose Flour
- 4 teaspoons baking powder
- Lemon Extract
- Vanilla Extract
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Zubereitung von Whipping Cream Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup shortening, 3 cups granulated sugar, and 4 large eggs using an electric mixer for 4 minutes, until light and fluffy.
- In a separate bowl, whisk together 4 cups all-purpose flour and 4 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup heavy whipping cream, beginning and ending with the dry ingredients. Add 1 tablespoon lemon extract and 1 teaspoon vanilla extract.
- Beat for 2 more minutes on medium speed, until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
241g
Fat
103g
Carbs
29g
