Lemon Whipping Cream Pound Cake

Name: Lemon Whipping Cream Pound Cake
Ingredients: 3 sticks (339 g) unsalted butter, softened; 3 cups (600 g) sugar; 5 large eggs, room temperature (you can warm them in a bowl of warm water if you are in a hurry); 3 cups (342 g) cake flour (not self rising); 1/2 teaspoon (2 g) baking powder; 1/2 teaspoon salt; Zest of 2 Lemons (approximately 2 Tablespoons); 2 1/2 teaspoons Lemon Extract (10g)- We used McCormick- See Notes Below; 3 Tablespoons (42g) Lemon Juice; 1 cup (232 g) heavy whipping cream (do not whip); 1 cup powdered sugar (sifted); 2 Tablespoons fresh lemon juice (You can use 1/4-1/2 teaspoon lemon extract if you would rather- adjust amount to your liking); Milk (optional) if needed to thin the consistency a bit.; We topped our lemon glaze with lemon zest

"This moist, decadent Lemon Whipping Cream Pound Cake is so rich, flavorful, and easy to make! Keep it in mind for your next special occasion!..."

INGREDIENTS

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3 sticks (339 g) unsalted butter, softened

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3 cups (600 g) sugar

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5 large eggs, room temperature (you can warm them in a bowl of warm water if you are in a hurry)

•

3 cups (342 g) cake flour (not self rising)

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1/2 teaspoon (2 g) baking powder

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1/2 teaspoon salt

•

Zest of 2 Lemons (approximately 2 Tablespoons)

•

2 1/2 teaspoons Lemon Extract (10g)- We used McCormick- See Notes Below

•

3 Tablespoons (42g) Lemon Juice

•

1 cup (232 g) heavy whipping cream (do not whip)

•

1 cup powdered sugar (sifted)

•

2 Tablespoons fresh lemon juice (You can use 1/4-1/2 teaspoon lemon extract if you would rather- adjust amount to your liking)

•

Milk (optional) if needed to thin the consistency a bit.

•

We topped our lemon glaze with lemon zest

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