Whipped Cream Pound Cake with Citrus Icing

Today I had a rough baking day because I made a marble cake that didn’t came out as It should be, so I decided to try a very yummy recipe that I’ve learned at the baking class, and it came out PERFECT =)


1 1/2 all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy cream
2 eggs
1 teaspoon vanilla extract
2 tablespoon orange juice
2 tablespoon lemon juice
1 cup confectioners’ sugar


Preheat oven at 350 degrees.
Butter and sugar (raw turbinado sugar works very good) bread loaf pan and set aside.
In a medium bowl sift together flour, sugar, baking powder and salt. Sift again and set aside.
In another bowl, whip the cream until stiff. With a wooden spoon add the eggs and vanilla. Add the flour mixture. Beat until very well blended. Pour into the prepared loaf and bake for around 55 minutes. Remove from the oven and let cool for 10 minutes, than move to a cooling rack and let cool completely.
While the cake is cooling, mix the citrus juices with the confectioners’ sugar. Drizzle the Citrus Icing over the cake and serve.

Buon Appetito =)

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