Blue Ribbon Whipping Cream Pound Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan meticulously. Set aside. (5 minutes)

Recipe View In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. (8 minutes)

Recipe View Continue beating, adding the eggs one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for a smooth batter. (7 minutes)

Recipe View In a separate bowl, whisk together the flour and cornstarch until well combined. (3 minutes)

Recipe View Gradually add half of the flour mixture to the creamed butter and sugar, beating until just combined. (4 minutes)

Recipe View Beat in 1/2 cup of the heavy whipping cream until fully incorporated. (3 minutes)

Recipe View Add the remaining flour mixture, beating until just combined. (4 minutes)

Recipe View Finish by beating in the remaining 1/2 cup of heavy whipping cream and the vanilla extract until the batter is smooth and uniform. (3 minutes)

Recipe View Pour the batter into the prepared tube pan, spreading evenly. (2 minutes)

Recipe View Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. (60-75 minutes)

Recipe View Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto a serving plate. Allow to cool completely before slicing and serving. (10 minutes)