Sweet Cream Pound Cake

Sweet Cream Pound Cake Recipe - Vegetarian Dessert from USA

Region / culture: USA | Servings: 12 |

Vegetarian diet

Introduction

Sweet Cream Pound Cake is a classic dessert that is rich, moist, and full of flavor. This recipe has been passed down through generations and is a favorite for special occasions and gatherings.

History

The origins of pound cake can be traced back to Europe in the 18th century. The name "pound cake" comes from the traditional recipe that calls for a pound each of butter, sugar, eggs, and flour. Over the years, variations of the recipe have been created, including this Sweet Cream Pound Cake recipe.

Ingredients

3 sticks of butter
3.88 cups of white sugar, divided
7 eggs, with the whites separated
1.88 tsp of vanilla extract
1.5 cups of whipping cream
3.25 cups of cake flour

How to prepare

Ensure all ingredients are at room temperature. Grease and flour a deep 10-inch tube pan.
Cream the butter well and mix with 2.88 cups of sugar until light and fluffy.
Add the beaten egg yolks and mix well. Sift the cake flour three times and then measure.
Alternately, add the cake flour and whipping cream to the mixture, starting and ending with flour. Beat well after each addition.
Add the vanilla extract and mix well. Beat the egg whites until soft peaks form.
Gradually add the remaining 1 cup of sugar to the egg whites to make a stiff meringue. Fold the egg whites mixture into the batter.
Pour the batter into the greased and floured tube pan. Place the pan in a cold oven and set the temperature to 325°F. Bake for 1.5 hours or until the cake is golden-brown and tests done.
Allow the cake to stand in the pan for 16-18 minutes. Loosen the sides with a knife and invert the pan over a cake rack.
Allow the cake to cool thoroughly before slicing. Serve cold and plain or with any dessert.

Variations

Add lemon or orange zest for a citrusy twist.
Fold in chocolate chips or nuts for added texture and flavor.
Drizzle with a glaze or frosting for a sweeter finish.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature to ensure a smooth and even batter.

- Sift the cake flour multiple times to ensure a light and fluffy texture.

- Be sure to beat the egg whites until soft peaks form to create a light and airy cake.

- Allow the cake to cool completely before slicing to prevent it from crumbling.

Serving Suggestions

Sweet Cream Pound Cake can be served plain or with a dollop of whipped cream and fresh berries for a simple and elegant presentation.

Cooking Techniques

Beating the egg whites separately and folding them into the batter creates a light and airy texture.

- Baking the cake in a cold oven helps it rise evenly and prevents it from sinking in the middle.

Ingredient Substitutions

You can substitute all-purpose flour for cake flour, but the texture may be slightly different.

- Margarine can be used in place of butter, but the flavor may be altered.

Make Ahead Tips

Sweet Cream Pound Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Sweet Cream Pound Cake on a decorative cake stand or platter for a beautiful presentation. Dust with powdered sugar or drizzle with a glaze for an extra touch.

Pairing Recommendations

Sweet Cream Pound Cake pairs well with a cup of coffee or tea for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover Sweet Cream Pound Cake in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for a few seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Sweet Cream Pound Cake contains approximately 350 calories.

Carbohydrates

Each serving of Sweet Cream Pound Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Sweet Cream Pound Cake contains approximately 20 grams of fats.

Proteins

Each serving of Sweet Cream Pound Cake contains approximately 6 grams of proteins.

Vitamins and minerals

Sweet Cream Pound Cake is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (butter, whipping cream, eggs) and gluten (cake flour).

Summary

Sweet Cream Pound Cake is a rich and indulgent dessert that is best enjoyed in moderation due to its high calorie and fat content.

Summary

Sweet Cream Pound Cake is a decadent dessert that is perfect for any occasion. With its rich flavor and moist texture, this recipe is sure to become a family favorite for years to come.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Sweet Cream Pound Cake. It was a warm summer day, with the scent of freshly cut grass wafting through the air. I was visiting my dear friend Clara, who was known far and wide for her delectable baked goods.

As soon as I stepped into her kitchen, I was hit with the mouth-watering aroma of vanilla and butter. Clara was bustling around her kitchen, pulling out ingredients and measuring cups with practiced ease. I watched in awe as she effortlessly whipped up a batch of Sweet Cream Pound Cake, her hands moving with precision and grace.

I couldn't help but ask Clara for the recipe, eager to recreate the delicious cake in my own home. She smiled warmly and handed me a handwritten card with the ingredients and instructions neatly written out. I thanked her profusely and tucked the card into my pocket, already dreaming of the moist, buttery cake that awaited me.

Back at home, I gathered the ingredients and set to work in my own kitchen. The recipe called for simple ingredients - butter, sugar, eggs, flour, and a touch of vanilla - but the magic was in the method. Creaming the butter and sugar together until light and fluffy, adding in the eggs one at a time, and then folding in the flour and vanilla with a gentle hand.

As the cake baked in the oven, the sweet scent of vanilla filled my kitchen, taking me back to that sunny day at Clara's house. When the timer dinged, I pulled the cake out of the oven and marveled at its golden crust and tender crumb. I couldn't resist cutting a slice while it was still warm, and as I took my first bite, I knew I had found a new favorite recipe.

Over the years, I have made Sweet Cream Pound Cake countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, passing on the tradition of this simple yet satisfying cake. And with each bite, I am transported back to that summer day at Clara's house, where I first discovered the magic of this sweet treat.

As I sit here now, with a slice of Sweet Cream Pound Cake in front of me, I can't help but feel grateful for the friendships and memories that have been woven into this recipe. It is more than just a cake - it is a reminder of the joy that can be found in simple pleasures, of the love and care that goes into every homemade dish.

And so, I will continue to bake this Sweet Cream Pound Cake for years to come, savoring each bite and sharing it with those I hold dear. For in this humble recipe, I have found a connection to the past and a promise of sweet moments yet to come.