Double Cream Pound Cake Recipe

Not all cakes should look fancy in order for them to taste good, like this double cream pound cake from The Danni Rose. This cake looks simple, but it tastes so delicious. You will love how easy this recipe is to put together; it would literally just take you about five minutes for the whole prep stage. 

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You can serve this cake over an afternoon tea time or even gatherings. It’s simple and quick, making it a fuss-free cake recipe if you don’t have much time on your hands. Try this today and see for yourself!

Ingredients:

• 3 cups cake flour
• 2 1/2 cups white sugar
• 1 tsp salt
• 1/2 cup butter-flavored shortening
• 3 sticks of softened salted butter
• 5 eggs, room temp
• 1 tbsp vanilla extract
• 1 cup regular sour cream, room temp
• 1/2 cup heavy whipping cream, room temp

For the Glaze:

• 4 tbsp lemon juice
• 1 1/4 cups powdered sugar
• 2 tbsp milk (or water or heavy cream)

Directions:

Step 1

Start mixing three sticks of softened salted butter, 1/2 cup butter-flavored shortening, and five eggs in your stand mixer until combined, then add 2 1/2 cups white sugar, 1 tsp salt, and 3 cups cake flour. After this, add 1 cup of regular sour cream, 1 tbsp vanilla extract, and 1/2 cup heavy whipping cream. Continue mixing until everything is combined.

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Step 2

Grease your bundt pan with a nonstick cooking spray, then transfer the batter onto it nicely and evenly. Once done, tap it a few times on the counter to remove any air bubbles, then place it in a 325 degrees F oven and bake for one hour and twenty minutes. After baking, cool the cake for 15 minutes, then remove it from the pan.

Step 3

While you cool the cake, make the glaze. Combine 1 1/4 cups powdered sugar, 4 tbsp lemon juice, and 2 tbsp milk in a mixing bowl and whisk until fully blended. Drizzle it over the cake, let it set for 15 to 20 minutes, then serve.

Double Cream Pound Cake Recipe