Unbeatable Southern Whipping Cream Pound Cake!

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Pound Cake:
3 sticks of softened butter (room temperature)
3 cups of granulated sugar
6 large eggs (room temperature)
3 cups of Cake Flour, sifted
1 cup of Heavy cream
1 tsp of vanilla extract

Glaze:
2 1/2 cups of powdered sugar
1 tsp of vanilla extract
2-4 tbsps of milk



Instructions:
1.First, preheat the oven to 325 degrees F and move onto the batter.

2.Measure out 3 cups of cake flour and sift into a larger bowl. Set bowl aside.

3. In a large stand mixer, beat the butter and sugar together until the mixture is light and fluffy. Scrape down the sides.

4. Once combined, slowly add in 1 egg at a time. Once eggs are fully incorporated, Make sure to scrape down the sides of the bowl to get all those clumps. Turn the mixer back on and let it mix until fully incorporated. Be careful not to over mix.

5. In a smaller bowl, mix together heavy cream and vanilla until fully incorporated.

6. On a lower speed, slowly add in 1 cup of flour and 1/2 of heavy cream one at a time. You want to end with your flour mixture, that way you won’t overmix the batter. Make sure to scrape down the sides.

7. Pour the cake batter into a large greased tube cake pan, place the cake into the oven and bake for 1 hour and 30-45 minutes or until a toothpick comes out clean.

8. This is an optional step. Place the leftover butter wrappers on top of the cake to let the cake absorb all that butter.

9. While the cake is cooling. Make The glaze. In a large bowl, sift powdered sugar into the bowl, add the vanilla and milk. Whisk until nice and smooth and no lumps are remaining. If mixture is too thin, add more powdered sugar until you get the right consistency.

10. Once Cake is completely cooled, flip onto a plate and drizzle the glaze all over the cake.

11. Slice and serve it with a scoop of vanilla ice cream and enjoy!