- High-quality all-purpose flour (for a light texture)
- Unsalted butter (preferably European-style for better flavor and texture)
- Granulated sugar (use granulated for best results, not powdered or raw)
- Fresh eggs (large size, room temperature for optimal leavening)
- Whole milk (full-fat for richer taste; organic if possible)
- Baking powder (double acting for consistent rise)
- Vanilla extract (true vanilla bean paste for a richer flavor, if available)
- Salt (a pinch to enhance other flavors without overpowering them)
- Whipping cream (heavy or whipping, at least 35% fat content for fluffiness)
- Edible blue food coloring (gel form recommended for better color retention; use sparingly for natural blue hue)
- Lemon zest (optional, adds a subtle citrus note to the sweetness)
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Steps
### Blue Ribbon Whipping Cream Pound Cake Recipe: A Step-by-Step Guide
#### Introduction to the Blue Ribbon Whipping Cream Pound Cake
This moist, buttery pound cake is a delightful treat that can be enjoyed as a dessert or even served with tea for afternoon snacks. The addition of whipping cream not only adds richness but also elevates its taste to a gourmet level, making it a perfect candidate for winning blue ribbons at baking competitions.
#### Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- A pinch of salt
For the Whipping Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (optional)
- 1 teaspoon vanilla extract (optional)
#### Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Parchment paper
- 9-inch loaf pan
#### Instructions: Making the Blue Ribbon Whipping Cream Pound Cake
**Step 1: Preheat the Oven**
Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or non-stick spray. Line the bottom of the pan with parchment paper for easy removal.
**Keywords**: preheating oven, greasing loaf pan
**Step 2: Creaming Butter and Sugar**
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes. Ensure you achieve a smooth texture for better results.
**Keywords**: creaming butter, electric mixer, achieving smooth texture
**Step 3: Adding Eggs**
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract last to enhance flavor without breaking down the structure of your cake too much.
**Keywords**: beating in eggs, stirring in vanilla
**Step 4: Incorporating Dry Ingredients**
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture alternately with a small amount of milk (about 2 tablespoons), mixing just until combined after each addition.
Pour the batter into the prepared loaf pan. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for at least 15 minutes before removing it.
**Keywords**: baking time, cooling the cake
**Step 6: Preparing Whipping Cream Filling**
While the cake is cooling, whip the heavy cream until stiff peaks form. If desired, add powdered sugar and vanilla extract to taste, then mix well.
**Keywords**: whipping cream, stiff peaks
**Step 7: Assembly and Serving**
Once cooled, slice the pound cake horizontally into two layers. Spread a layer of whipped cream between these layers, then top with an additional layer of cake. Decorate as desired for presentation.
**Keywords**: assembling cake, decorating
#### Conclusion
With this detailed guide, you're all set to create a delicious Blue Ribbon Whipping Cream Pound Cake that will impress both your family and friends. Perfect for special occasions or simply enjoying at home, this recipe ensures every bite is rich and moist, making it stand out from the crowd.