After I made this amazing whipping cream cake, I allowed it to completely cool before tasting. Once it was ready, I enjoyed my first bite. What a memorable moment! This cake is simply divine. My sister wasn’t lying when she said this whipping cream cake was the star of the dessert table. Yummo!
Check out what my pals over at The Meaning Of Pie had to say about this recipe:
“This cake is easy. It uses simple ingredients. It is well behaved. The thing that I love most about it is that, when baked, it has a wonderful crisp but airy topping. I wouldn’t turn it out and mess with that for anything. This is a “serve from the pan” cake. Take it to work, take it to a pot-luck, or keep it for yourself and sneakily reduce it sliver by sliver over the course of the day.”
Yes, yes, and yes! This whipping cream cake is a wonderful treat to indulge in at any time of the year for any reason whatsoever.
Ingredients
½ cup Land O Lakes unsalted butter, softened (1 stick)
3 cups Domino granulated sugar
6 Eggland’s Best eggs
1 teaspoon Mccormick vanilla
1 teaspoon lemon extract
3 cups Gold Medal sifted cake flour (sift first, then measure)
1 cup of Borden heavy cream or “heavy whipping cream” (not whipped)
Instructions
Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter and granulated sugar for approximately 3 minutes.
Crack the eggs into a container with a spout, such as a glass measuring cup. Gently whisk the eggs. Slowly, very slowly, in a tiny stream, begin to add the eggs. This method allows you to incorporate the eggs thoroughly as you go. If you add too much at one time, the batter can “break” and look a bit cottage-cheese-ish.
Once the eggs are incorporated, add the vanilla and lemon extracts. Slow the mixer and add the flour and whipping cream alternately, beginning and ending with the flour, until it is all incorporated and the batter is smooth.
Pour the batter into a well greased 9” x 13” baking pan and smooth the surface with a spatula. Bake in a 350 degree oven for 30 minutes. Check the cake with a toothpick at this point. When the cake is done, a toothpick will come out clean or crumby, and the top of the cake will be golden and cracking. You will likely need to bake it 5 to 7 additional minutes. But, you do not want to over-bake this cake. Remove the cake from the oven and allow it to cool.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Enjoy this cake with a scoop of your favorite ice cream!
Thank you to The Meaning Of Pie for this great recipe.
