Whipping Cream Pound Cake Recipe - Allrecipes.com
Whipping Cream Pound Cake Recipe
  • READY IN 3+ hrs

Whipping Cream Pound Cake

Recipe by  

"Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great."

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Ingredients Edit and Save

Original recipe makes 1 10-inch tube pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 10 mins
  • READY IN

    3 hrs 10 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
  3. Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
  4. Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
  5. Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If you're using a dark lined or coated pan, lower the oven temperature to 300 degrees F (150 degrees C). Bake for the same amount of time. but cook same length.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2010

This is just one variation of a tried and true, classic pound cake with a standard list of ingredients and their measurements - 1 c. butter, 3 c. sugar, 6 eggs, 3 c. flour, a bit of flavoring and either a cup of buttermilk (usually with 1/4 tsp. of baking soda), a package of cream cheese, a cup of sour cream or, in this case, a cup of whipping cream. Some use cake flour, some all purpose flour, but the more you make this pound cake you'll find you won't even need a recipe for it anymore because the "formula" is so simple and straightforward, the ingredients and measurements like science. All variations are dependable and excellent but... this recipe is a little different from others in that it has a lighter, less dense crumb and is soooo tender and soft. I attribute that to the fact that cake flour and whipping cream are used. Exceptional, with expertly written instructions for those not familiar with the techniques necessary to make a perfect, heavenly pound cake. (The eggs are the only leavener in this type of cake for instance, so the creaming of the butter and sugar, then adding the eggs one by one to keep the batter emulsified and aerated is critical!) I used this batter for cupcakes today, adding about 1/4 cup of mullti-colored jimmies (fun!) and frosted them with a simple buttercream frosting.

 
Most Helpful Critical Review
Jul 24, 2003

This cake took 20 min. longer to cook than it stated in the recipe. It tastes ok but is nothing like a pound cake. It is more like a regular "cake". I am sure that I will not be baking another. Lana

 
Nov 22, 2006

I'm really excited about this recipe. I'm able to configure it and do what I want to it. I'm making it for Thanksgiving right now. I added a small packet of strawberry jello and a cup of blended frozen strawberries to turn it into a strawberry poundcake. Lawd ha mercy... talking about good stuff! I'm an eating black man...

 
Aug 29, 2002

We have made this cake for YEARS and it has always been a favorite. You need to add a LOT of vanilla or other flavor. We have found that it takes several tablespoons of vanilla to get any vanilla flavor in the cake. We have also tried chocolate - again not much flavor. The cake is very good, eventhough it has little added flavor.

 
Apr 14, 2006

When I was growing up, my aunt always made a whipping cream pound cake on special occasions. Now I've taken over this tradition and this recipe is just about like hers. It's always a huge hit at our gatherings! Most family members want to take some home if there's any left at the end of the day! I recommend this recipe; it is so easy to make and tastes just right.

 
Aug 19, 2005

EXCELLENT! I make this recipe all the time and it is wonderful! I use all purpose flour and just remove one Tablespoon of flour from each cup. I've also tried using coffee creamer when I dont have heavy cream and it works great! This cake is really good with a butter rum topping!

 
May 13, 2009

This is a wonderful pound cake recipe! My standard recipe that I've been using for many years is a bit heavier with an additional 1/2 cup butter, and an 8 oz. package of cream cheese. I didn't think I'd ever find another pound cake recipe that I'd enjoy as much my old standard. This recipe is a very nice surprise! I made this cake exactly as written to take to my granddaughter's third birthday party, and it received rave reviews. One woman said that it tasted like a cross between a homemade angel food cake and a pound cake. She renamed it, "angel pound cake", and took home a very large piece. My sons claim that they prefer my "older" recipe; I've decided that next time, I'm not going to mention that I tried a different recipe. I, on the other hand, LOVE this new recipe. The next time I make this, I'm going to throw in a good amount of Irish Cream, because I think the lightness of this cake is what makes it so adaptable to different flavorings. Great recipe; lighter than the standard, and very, very tasty. Thank you so much for posting it.

 
Jan 02, 2012

An AR search for a pound cake that didn't need sour cream, like my usual recipe (because I was all out) turned this up, and what a fabulous find! It's everything a pound cake should be: dense, moist, buttery rich with a tender crumb. This is it. The recipe is basic, as well as quite forgiving. I only had half the whipping cream called for, so I subbed 1/2 cup of buttermilk for the missing cream, and added a couple of pinches of baking soda, which neutralizes the acid in the buttermilk. I stayed with the 2 tsp of vanilla extract, but also added a dash each of almond, maple, coconut, orange and lemon extracts. The result was a delightfully, subtly complex flavor. It made an outstanding base for pureed strawberries and ice cream, and turned the ordinary into a memorable dessert. Subbing Splenda for half of the sugar (equal measurement) turns out just the same as if you had used all sugar. I sprinkled the pan with sugar after greasing it, and the crust was attractively shiny, giving a little punch of sweetness. Note: Cutting the ingredients in half fits perfectly in a 9"X5" loaf pan. A++

 

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Nutrition

  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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