Recipe by pammyowl
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!
Top Review by Ms. B
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.
- 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
Directions See How It's Made
- 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.