Desserts
Whipping Cream Pound Cake
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Ingredients
2 ½ cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 5/8 cups all-purpose flour
1 cup Lehigh Valley Dairies Fresh Heavy Cream
2 tablespoons vanilla extract
Directions
Preheat oven to 350ºF. Grease and flour a 10 inch tube pan. Set aside.
Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
Beat in 1/2 cup Lehigh Valley Dairies Fresh Heavy Cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of cream and vanilla.
Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.