Jo’s Whipping Cream Pound Cake

Jo's Whipping Cream Pound Cake

Our founder, Phyllis Hoffman DePiano, shares a recipe from her friend Jo, the Pound Cake Lady.

Jo's Whipping Cream Pound Cake
Write a review
  1. 1 cup REAL butter
  2. 3 cups sugar
  3. 5 large eggs
  4. ½ pint (1 carton) whipping cream, not whipped
  5. 3 cups cake flour
  6. 1½ teaspoons real vanilla flavoring, no imitation
  1. Preheat oven to 325°. Cream butter and sugar thoroughly; add eggs, one at a time, while continuing to beat. Add whipping cream and cake flour alternately, and continue beating. Add vanilla, and continue beating. Beat on medium-high speed 4 minutes. Bake in a greased and floured tube cake pan at 325° for 1 hour and 15 to 20 minutes or until a wooden pick inserted near center comes out clean. Flip out onto plate, and then flip back over onto wire rack to cool.
  1. Butter and eggs should always be at room temperature
  2. Grease and flour tube pan
Taste of the South



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.