Whipping Cream Cake
- ½ cup unsalted butter, softened (1 stick)
- 3 cups granulated sugar
- 6 eggs
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 3 cups sifted cake flour (sift first, then measure)
- 1 cup of heavy cream or “heavy whipping cream” (not whipped)
- Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter and granulated sugar for approximately 3 minutes.
- Crack the eggs into a container with a spout, such as a glass measuring cup. Gently whisk the eggs. Slowly, very slowly, in a tiny stream, begin to add the eggs. This method allows you to incorporate the eggs thoroughly as you go. If you add too much at one time, the batter can “break” and look a bit cottage-cheese-ish.
- Once the eggs are incorporated, add the vanilla and lemon extracts. Slow the mixer and add the flour and whipping cream alternately, beginning and ending with the flour, until it is all incorporated and the batter is smooth.
- Pour the batter into a well greased 9” x 13” baking pan and smooth the surface with a spatula. Bake in a 350 degree oven for 30 minutes. Check the cake with a toothpick at this point. When the cake is done, a toothpick will come out clean or crumby, and the top of the cake will be golden and cracking. You will likely need to bake it 5 to 7 additional minutes. But, you do not want to over-bake this cake. Remove the cake from the oven and allow it to cool.