INGREDIENTS : Pound Cake: 2 sticks unsalted butter, room temperature 1 1/4 cups sugar 1/2 teaspoon baking powder 1/4 tsp kosher salt 3 eggs, room temperature 2 egg yolks, room temperature 1 tsp coconut extract 1 tsp vanilla extract 1/2 cup sour cream, room temperature 1 1/2 cups flour
Whip-cream: 2 cups heavy whipping cream 1/2 cup powder sugar 1 tsp vanilla extract Strawberries and blueberries for topping
INSTRUCTIONS : ➡️ Preheat oven to 350 degrees F. Grease metal loaf pan. ➡️ Beat butter, sugar, baking powder, and salt on medium speed till smooth and fluffy. Approximately 8-10 minutes. ➡️ Beat in eggs and yolks till fully combine and add extracts and sour cream. ➡️ Slowly add flour in, a quarter at a time. approximately 2-3 minutes to combine. ➡️ Pour into loaf pan and smooth out evenly with spatula. We take a knife and make a slit down the center. Tap pan on counter. ➡️ Bake for 50 minutes! Golden brown outside but moist inside!. Take out to cool for 10 minutes. ➡️ Transfer to cooling wrack and make whip-cream! Whip heavy cream, powder sugar and vanilla extract for 2 minutes till stiff peaks form. ➡️ Slice poundcake and top off with whip cream, strawberries and blueberries!
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