Richard Sax's Whipped Cream Pound Cake
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Whipped Cream Pound Cake
  • 2 cups all purpose flour (9 ounces) - - be sure to aerate it
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 4 large eggs
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • A few drops of almond extract
  1. Preheat oven to 350 degrees F. Grease a 10 inch tube pan or spray with flour-added cooking spray.
  2. Sift together flour, baking powder and salt. Set aside.
  3. Beat cream until thick, then set aside.
  4. Beat eggs until foamy. Beat in sugar, vanilla and almond extract. Stir in flour mixture until blended. Fold in whipped cream. Bake in tube pan for about 45-50 minutes. Turn from pan.
I've never tried this with cake flour, but I I think it would be even better with 8 oz (2 1/4 cup) of cake flour.
Recipe by Cookie Madness at