Try this Whipping Cream Pound Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325.
Butter and flour a 12 cup Bundt pan. Set four whole eggs aside and separate the whites and yolks of the remaining four eggs,
Placing them in separate bowls. In a clean mixing bowl, beat the egg whites until soft peaks form. Set aside.
In a large mixing bowl, thoroughly cream together sugar and butter. Add the whole eggs one at a time, beating well after each addition.
Mix in half of the flour and then add the whipping cream, vanilla, and lemon extracts. Add the remaining flour. Gold in the whipped egg
Whites, being careful not to deflate them.
Pour the batter into the prepared pan.
Bake 1 hr and 20 min or until a wooden pick inserted into a thick part comes out clean. Remove from oven and cool in the pan 5 min.
Invert onto a wire rack and cool completely. Serve with ice cream, fruit, or fruit sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1545g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 842 | ||
Calories from Fat: 477 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53g | 71 % | |
Saturated Fat 33g | 165 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 203.6mg | 63 % | |
Sodium 168510.3mg | 5811 % | |
Potassium 1623mg | 43 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 51.9g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 842
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