Momma Sherie’S Whipped Cream Pound Cake

1. 1

   Preheat your oven to 325u00b0. Grease a bundt pan with baking spray.

2. 2

   In a small bowl, combine the flour and the salt, and set aside. In the bowl of a stand mixer, beat the butter at medium speed until fluffy, about 2 minutes. Add sugar and beat together with the butter until light and fluffy, about 5 minutes. Add eggs one at a time, beating between each egg to incorporate. Add the flour mixture and the heavy cream alternately at a slow speed, starting and ending with flour. Mix in the vanilla and almond extracts.

3. 3

   Spoon the cake batter into the pan, and smooth the top before putting in the oven. Bake at 325 u00b0 for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cake cool for 10 minutes on a wire rack, then flip over onto rack to continue cooling. Serve warm or at room temperature.

4. 4

   To use the pound cake for a trifle, beat 2 cups heavy cream at medium speed until loose ribbons start to form. Add in 8 ounces mascarpone cheese, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla and beat on medium speed until mixture holds stiff peaks. Cut the cooled pound cake into 2-inch cubes, and layer with whipped marscarpone mixture and fresh berries in a trifle bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.