Butter Vanilla Pound Cake recipe
This Butter Vanilla Pound Cake has butter vanilla flavor and heavy whipping cream baked right into the batter. No topping is needed!
Servings: 12 people
Calories: 471kcal
Equipment
- 12 cup bundt pan
- Hand or stand mixer
Ingredients
- 3 c All Purpose Flour
- 2 c Granulated Sugar
- 1 c Unsalted Butter - room temperature
- 5 Large Eggs - room temperature
- 1 c Heavy Whipping Cream - room temperature
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 1 tablespoon Butter Vanilla Emulsion
Instructions
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Next, add the butter vanilla emulsion. Mix in the flour 1 c at a time, alternating with the whipping cream, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake for about an hour and 15 minutes.
- The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 10 - 15 minutes before inverting the cake (flipping it out of the pan).
- Allow the cake to cool completely before serving it. Then serve and enjoy!
Video
Nutrition
Calories: 471kcal | Carbohydrates: 58g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 149mg | Potassium: 83mg | Fiber: 1g | Sugar: 34g | Vitamin A: 864IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg