1 pound butter
1 pound sugar
2 tsp pure vanilla extract
½ pint whipping cream
½ tsp baking soda
½ tsp salt
1 tsp baking powder
3 cups all-purpose flour
Grease and flour a 10-inch tube pan.
In large mixing bowl, cream softened butter and sugar until pale and fluffy. Add eggs 2 at a time and mix until well incorporated. Add vanilla.
Sift flour and salt together.
Add 1/3 of the flour mixture to the wet ingredients mix lightly.
Add 1/3 of the whipping cream to the mixture and alternate another 1/3 of the flour with 1/3 of whipping cream, until all flour and cream is incorporated and batter is smooth.
Pour into greased tube pan and place into COLD oven. Bake until a cake tester inserted in the middle comes out clean. (Approximately 1.5 hours)
Cool cake, remove from pan and glaze or garnish.
Orange Whipping Cream Pound Cake - Use Orange Extract instead of vanilla and add 1 tablespoon of orange zest to the batter
Almond Whipping Cream Pound Cake – Use Almond Extract instead of vanilla
Lemon Whipping Cream Pound Cake – Use Lemon Extract instead of vanilla and add 1 tablespoon of lemon zest to the batter.
Powdered Sugar Glaze
2 cups powdered sugar
3 tbsp. liquid (milk - water - fruit juice, etc.)
1/2 tsp. vanilla or other extract (optional)
Combine ingredients and mix until smooth. Pour glaze over cooled cake.