18/ Whipping or Sour Cream Pound Cake

Wonderful on its own, or as the basis for a chocolate fondue.

Beat in a stand mixer with the paddle attachment until light and fluffy: 

  • 1 c. unsalted butter, softened
  • 2 c. sugar
  • 1 tsp. grated lemon peel (optional)

Add in one at a time and beat thoroughly after each addition:

  • 6 eggs, room temperature

Mix in gently (alternating flour and cream):

  • 3 c. flour
  • 1 tsp. baking powder
  • 1 c. whipping cream or 1 c. sour cream

Beat vigorously until even and light, about another 30 seconds on a high speed. Divide between 2 greased + floured loaf pans. Bake in 350° oven for 40-50 minutes or until golden brown and a tooth pick comes out with only crumbs on it. 

Room temperature butter (President or Kerry Gold) and eggs and an even, smooth batter will make all the difference!