Today, I tried out Paula Deen’s pound cake recipe, the one with heavy cream. I was looking for something rich and special. This recipe looked like it would fit the bill. I got all my ingredients together, things like flour, sugar, butter, eggs, and of course, heavy cream. It’s always good to have everything ready before starting.
Mixing Things Up
First, I creamed the butter and sugar together. I used my trusty mixer to do this. You want it light and fluffy, like a cloud. Then, I cracked in the eggs one by one, mixing well after each. It’s important to take your time with this. I sifted the flour to make sure there were no lumps in the batter. I like a smooth cake.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing thoroughly.
- Sift flour to avoid lumps.
The Secret Ingredient
Here’s where the magic happens: the heavy cream. I slowly poured it into the batter while the mixer was running. This is what makes the cake so moist and rich. After that, I added a bit of vanilla extract for flavor. Once everything was combined, I poured the batter into a greased and floured tube pan.
- Slowly add heavy cream to the batter.
- Mix in vanilla extract.
- Pour batter into a greased and floured tube pan.
Baking and Waiting
I baked the cake in a preheated oven at 325 degrees for about an hour and a half. The hardest part is waiting for it to cool down. You have to let it cool in the pan for a while before turning it out. I tested it with a toothpick to make sure it was done. Finally, I flipped it onto a wire rack to cool completely.
The Result
The cake turned out beautifully. It was golden brown and smelled amazing. When I sliced into it, I was not disappointed. It was moist, dense, and incredibly flavorful. The heavy cream really made a difference. I can see why this recipe is a Southern classic. It’s perfect for a special occasion or just because. It’s so good that I might need to make it again tomorrow. Who am I kidding? Of course I will.
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