Prep 10 mins
Cook 45 mins
A recipe I got from a Kentucky woman who told me " It's so easy, it only takes a minute!" and it doesn't take much longer than that!
- 2 cups sugar
- 2 cups self rising flour (I make my own, never buy it)
- 4 eggs
- 2 cups whipping cream
- 1 teaspoon vanilla
- 1⁄4 tsp.lemon oil
- Grease and flour bundt pan or 2 loaf pans. ( I use Pam Baking Spray).
- Heat oven to 350. Beat all ingredients on low for one minute. Pour into pan(s). Bake for 45 mn., checking often towards the end. Let sit in pan for 10 mn. unmold, let cool completely. This is best the next day, after a night wrapped in clingwrap, and placed in fridge.
I could not believe that this cake had no additional oil or butter (except from the whipping cream), so I had to try it. I made a half recipe and it turned out very well. I gave this 5 stars because it was quick and easy to put together, as well as having a nice taste. I didn't buy self rising flour, but added the following to each cup of flour: 1/2 teaspoon salt, and 1 1/2 teaspoons of baking powder instead. I'm a fan of the traditional pound cake recipes, and this one doesn't compare, but it's alright. I like the taste of this recipe better hot out of the oven, it has a fluffy texture and gets denser as it cools. This is a great recipe for the inexperienced baker because of the short ingredient list and you can dump everything in one bowl to mix it together. This cake is nothing spectacular, but a good simple cake.
This is a beautiful pound cake! I made this to share, for our Thanksgiving dinner, and it was demolished! So easy that even a beginner could make this tasty cake! I did have problems un-panning it, so make SURE you grease and flour well (I thought I did :-( ) Thanks for sharing a great cake recipe, pammyowl!
Made for your 2nd Football Pool win & served to family guests at an afternoon coffee, this cake definitely got 5 stars from our guests for its lovely flavor w/a hint of lemon plus 5 stars from me for being so easy-to-make & ingredient-friendly. Made exactly as written & baked in a bundt pan, it "fell from grace" w/me in the baking result. The aroma as it baked was divine & it appeared perfectly done at 45 min baking time. When examined, however, it had overflowed into the center hole of the bundt pan & uncooked batter was still flowing in that direction. The top of the cake approached being burnt by the time it finally tested done. It came easily out of the bundt pan after cooling & I sliced off the overly-browned top of the cake before serving our guests. Everyone happily ate the cake & no one mentioned its shorter-than-normal stature. Congrats on your FP win & thx for posting this delicious recipe that I will definitely repeat in a different baking pan. :-)