Momma Sherie’S Whipped Cream Pound Cake

• 3 cups cake flour
• 1 teaspoon fine salt
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

1. Preheat your oven to 325u0b0. Grease a bundt pan with baking spray.
2. In a small bowl, combine the flour and the salt, and set aside. In the bowl of a stand mixer, beat the butter at medium speed until fluffy, about 2 minutes. Add sugar and beat together with the butter until light and fluffy, about 5 minutes. Add eggs one at a time, beating between each egg to incorporate. Add the flour mixture and the heavy cream alternately at a slow speed, starting and ending with flour. Mix in the vanilla and almond extracts.
3. Spoon the cake batter into the pan, and smooth the top before putting in the oven. Bake at 325 u0b0 for 1 hour and 15 minutes to 1 hour and 20 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cake cool for 10 minutes on a wire rack, then flip over onto rack to continue cooling. Serve warm or at room temperature.
4. To use the pound cake for a trifle, beat 2 cups heavy cream at medium speed until loose ribbons start to form. Add in 8 ounces mascarpone cheese, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla and beat on medium speed until mixture holds stiff peaks. Cut the cooled pound cake into 2-inch cubes, and layer with whipped marscarpone mixture and fresh berries in a trifle bowl.

cakeuaflour, salt, unsalted butter, granulated sugar, eggs, heavy whipping cream, vanilla, almond extract

Taken from www.myrecipes.com/recipe/whipped-cream-pound-cake (may not work)