Whipped Cream Pound Cake

It's almost spring time and today I was in the mood for a fresh and sweet cake.  This cake was full of great vanilla sugar aroma that filled the house with a great smell of spring.  I had some whipped cream left over from my tartlet recipe that was about to expire soon, so when I found this recipe, I thought it was the perfect way to use it up.  This cake worked out so well, it was easy enough to make and the results were delicious.  I only had half a cup of whipping cream left and I didn't need a full sized cake lying around for me to eat so I decided to half the recipe and used a loaf pan instead which worked out really well. 

I kept the proportions of the extracts the same to give the cake a bit more flavor due to some of the reviews saying there wasn't enough vanilla in the recipe.  The flavors came out wonderfully and were not too overpowering.  My loaf baked the same at 325F for 1 hour and 10min; although it did form a hard crusty layer on top of the loaf, it still tasted good and me and my roommate ended up picking it off and eating it because it tasted so good.  I decided to add a little icing on top of the cake for one, to cover the crusty layer that me and my roommate ate and two, to give the loaf that extra bit of sweetness and fun.  For the icing, I just mixed together 1 tsp vanilla, 1 Tbsp of water and enough confectioners sugar to reach my desired consistancy, and drizzled it all over the top.  This was a great pound cake recipe that is very versitile and great for spring, the link for the recipe is above so you can enjoy it too!