Moist Heavy Cream Pound Cake
Baking with Heavy Cream: Easy & Moist Pound Cake Recipe
Have leftover heavy cream? Don’t let it go to waste! This super simple recipe uses liquid heavy cream directly to create a wonderfully moist and tender pound cake. You can achieve this delicious dessert with minimal effort—just mix the ingredients together. It’s a perfect recipe for using up heavy cream and results in a delightful treat. Let’s bake this incredibly easy yet tasty heavy cream pound cake!
Pound Cake Ingredients- 3 large eggs, at room temperature
- 175g granulated sugar, at room temperature
- 2g salt
- 136g liquid heavy cream, at room temperature
- 60g unsalted butter, at room temperature (melted)
- 1 tsp vanilla extract
- 240g cake flour, sifted
- 12g baking powder
Additional Preparation- A little unsalted butter for greasing the pan
- A little unsalted butter for greasing the pan
Cooking Instructions
Step 1
First, prepare your loaf pan by lining it with parchment paper. This will make it much easier to remove the cake once it’s baked.
Step 2
Ensure all ingredients are at room temperature for the best results. In a mixing bowl, lightly whisk the room temperature eggs. Then, add the sugar and salt and stir gently with a whisk until the sugar is mostly dissolved. You don’t need to over-whisk at this stage.
Step 3
Pour in the liquid heavy cream. The heavy cream will contribute to the cake’s exceptionally moist texture.
Step 4
Add 1 teaspoon of vanilla extract for a lovely aroma. Vanilla extract helps to mask any eggy odors and enhances the overall flavor profile of the cake.
Step 5
Melt the butter in the microwave until it’s lukewarm, not hot. Add the melted butter to the batter and whisk everything together until well combined and smooth. Ensure there are no lumps of butter remaining.
Step 6
Now, add the sifted cake flour and baking powder to the batter. Sifting the dry ingredients helps prevent lumps and ensures the baking powder is evenly distributed, leading to a better rise.
Step 7
After adding the dry ingredients, switch to a whisk held vertically. Gently stir from the bottom of the bowl, just until the flour streaks disappear. Be careful not to overmix; overmixing can lead to a tough cake.
Step 8
Pour the batter into your prepared loaf pan, filling it only about 70% full. This allows room for the cake to rise beautifully in the oven. Next, take the softened butter (you can put it in a piping bag or use a spoon) and pipe or spread a thin line of butter down the center of the batter. This line will help create that signature crack on top of the pound cake.
Step 9
Preheat your oven to 180°C (350°F), then reduce the temperature to 160°C (320°F) and bake for 30-40 minutes. The cake is done when the top is golden brown and a skewer inserted into the center comes out clean. Once baked, remove the cake from the oven and gently tap the pan on the counter to release steam. Carefully unmold the cake and let it cool completely on a wire rack. Once cooled, wrap it tightly in plastic wrap and store it in an airtight container in the refrigerator to mature before serving. It tastes even better after a day or two!
