So I hear that today is National Pound Cake Day, fancy that. I guess it was a good thing that I saved this recipe to post today instead of over the weekend like I had originally intended. I’ve seen some pretty yummy recipes that have been posted in conjunction with Sara Lee in recognition of National Pound Cake Day. However, this little lovely is brought to you by Sandra Lee by way of a winner of a whipped cream poundcake recipe I found at Taste of Home.
It was born of the necessity to use a carton of whipping cream before it went bad. And it is very good. You know how when you swipe a finger lick of batter and can tell right away it’s going to be good? That’s what happened here. Not able to leave well enough alone, I decided to make it even better. Once it had cooled about 10 minutes. I brushed it with a mixture of strawberry margarita mix and vodka. Oh yeah, this one’s for the grown folks! To make it kid friendly just leave out the alcohol.
Whipped Cream Pound Cake – Adapted from Taste of Home
1 cup butter, softened
3 cups sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional
½ cup strawberry margarita mix
1 ½ oz vodka
¾ cup cream cheese frosting (optional)
Whole strawberries (optional)
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then apply strawberry margarita mix and vodka with a pastry brush. Once the cake has cooled completely, fill the center with the cream cheese frosting and then top with whole strawberries.