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Whipping Cream Pound Cake

Reviewed: Apr. 9, 2007
I made this pound cake for Easter and LOVED it! After reading other reviews that said you couldn’t really taste the flavoring, I didn’t even bother to add any. I just made it as it was posted (without the almond extract) and it is so rich and delicious. My husband loves it. The cake is not too sweet, but just right. As someone else mentioned, I also used regular flour and just used 1 TB less per cup. It turned out fine. However, the cake took about 1 hour and 40 minutes to cook for me. I used an angle food cake pan so I’m not sure if that was the reason or not. Regardless, I’ll be making this cake again. It’s a keeper!
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