Rich and Moist No-Butter Heavy Cream Pound Cake
Heavy and Dense Pound Cake Recipe Made with Heavy Cream Instead of Butter
This pound cake is exceptionally soft, rich, and dense, made using fresh heavy cream instead of butter. Enjoy a satisfying slice with a glass of milk for breakfast; it’s filling and bursting with the delightful flavor of cream. Its simple preparation makes it an excellent choice for beginner bakers.
Ingredients
- 300g Heavy Cream
- 300g Cake Flour
- 1.5 tsp Baking Powder
- 1g Salt
- 4 Eggs
- 200g Sugar
Cooking Instructions
Step 1
Begin by cracking 4 eggs into a bowl and adding 200g of sugar. Whisk this mixture thoroughly with an electric mixer or whisk until the sugar granules dissolve and you achieve a smooth, slightly thickened consistency. This aeration step is crucial for incorporating air into the batter.
Step 2
In a separate bowl, sift together 300g of cake flour, 1.5 teaspoons of baking powder, and 1g of salt. Sifting prevents lumps and ensures the dry ingredients are evenly distributed. Gently mix these sifted ingredients together.
Step 3
Pour 300g of heavy cream into the whisked egg and sugar mixture. Mix gently using a spatula, folding the cream into the egg mixture. Avoid overmixing, as this can cause the fat in the cream to separate. Aim for a smooth incorporation.
Step 4
Add the sifted dry ingredients (cake flour, baking powder, salt) to the cream and egg mixture. Gently fold them in until just combined; overmixing can develop gluten, leading to a tougher cake. Pour the finished batter into a pound cake mold (this recipe makes one loaf pan size) and spread it evenly.
Step 5
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes. Oven temperatures can vary, so to check for doneness, insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready. If there’s wet batter, continue baking for another 5 minutes and check again. Once baked, remove the pound cake from the mold and let it cool completely on a wire rack.
