whipping cream pound cake wood background white plate

Whipping Cream Pound Cake

Cakes & Cupcakes, Pound Cakes, Southern Desserts
If you are a pound cake lover and - come on - WHO ISN'T? then this whipping cream pound cake will knock you right down. It's moist, tasty, and yummy.
whipping cream pound cake wood background white plate

Here you’ll find a whipping cream pound cake recipe that’ll make the guests want to have seconds, and thirds, and then spend the night and have some more at breakfast. This is an excellent more vanilla, if you will, alternative to the chocolate sour cream pound cake.


Pound cakes are a Southern staple.

As I said before… I even had a neighbor who wrote a book called… wait for it…

My Pound Cake Is Better Than Yours. 

I can’t make this stuff up.

My grandmother loved a good pound cake and she served it with many different things.

  • Whipped cream
  • Ice cream
  • Fruit
  • Glaze

Can You Freeze A Pound Cake?

The wonderful thing about pound cakes is that you can enjoy them now or later. Store your pound cake in an airtight sealed container for several days.

You can wrap your cake with plastic wrap and foil, then refrigerate up to seven days or keep frozen up to six months. For best results, always thaw your pound cake on the counter without unwrapping.

So you can eat your fill now, wrap it up like a present and have some more a few months later. The gift that keeps on giving…a delicious pound cake.

Fun fact: All pound cakes can be cooked in either a tube pan or a bundt pan, although the amount of batter may vary. Pound cakes are often called bundt cakes if they’re cooked in any type of bundt pan.

How To Get The Crisp Top On This Pound Cake Made With Cream

Pound cakes can have cracked tops because the batter is so dense. The outside of the cake cooks first, which can make the batter to rise up and crack in the middle.

This will happen when the oven temperature is so high that the crust cooks a lot faster than the inside of the cake, creating a tough crust and a soft middle.

For most pound cake lovers this isn’t a problem but a desired outcome.

The crunchy top makes a wonderful contrast to the soft inside.

Lower the temperature of the oven and cook the pound cake for longer, using a light colored loaf pan instead of a dark loaf pan if you want to cut down on the crunchy crust.

mixing the whipping cream pound cake batter

What You Need To Make The Whipping Cream Pound Cake

Ingredients For Whipping Cream Pound Cake

  • 6 large eggs-room temp
  • 1 cup butter, softened
  • 3 cups sugar
  • 3 cups all purpose flour
  • 1 cup whipping cream
  • 1 teaspoon vanilla

Ingredients For Pound Cake Glaze

  • 1/4 cup butter, melted
  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 2 tbsp cream (or milk)

How To Make The Yummy Pound Cake

Directions For Whipping Cream Pound Cake

  1. Grease and flour tube pan.
  2. In a large bowl, cream the butter and sugar until smooth.
  3. Add the eggs, one at a time, beating for 1 minute after each addition.
  4. Sift the flour and add it to the creamed mixture alternately with the whipping cream.
  5. Mix until fully incorporated.
  6. Stir in the vanilla.
  7. Pour into prepared pan and place in a cold oven.
  8. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.
  9.  Cool completely before removing from pan.

Directions For Glaze

  1. Combine all ingredients together.
  2. Pour over pound cake.

And if you aren’t into a pound cake, try our peach dump cake, the pea picking cake, or our pecan pralines.


This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Printed with permission.

whipping cream pound cake wood background white plate

Whipping Cream Pound Cake

If you are a pound cake lover and – come on – WHO ISN'T? then this whipping cream pound cake will knock you right down. It's moist, tasty, and yummy.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: bundt cake, pound cake
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 16
Calories: 469kcal

Ingredients

Pound Cake

  • 6 large eggs
  • 1 cup butter softened
  • 3 cups sugar
  • 3 cups all purpose flour
  • 1 cup whipping cream
  • 1 tsp vanilla

Glaze

  • 1/4 cup butter melted
  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 2 tbsp cream (or milk)

Instructions

How To Make The Pound Cake

  • Grease and flour tube pan.
  • In a large bowl, cream the butter and sugar until smooth.
  • Add the eggs, one at a time, beating for 1 minute after each addition.
  • Sift the flour and add it to the creamed mixture alternately with the whipping cream.
  • Mix until fully incorporated.
  • Stir in the vanilla.
  • Pour into prepared pan and place in a cold oven.
  • Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.
  • Cool completely before removing from pan.

How To Make The Glaze

  • Combine all ingredients.
  • Pour over the pound cake.

Nutrition

Calories: 469kcal | Carbohydrates: 63g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 138mg | Sodium: 163mg | Potassium: 69mg | Fiber: 1g | Sugar: 45g | Vitamin A: 777IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

Tags

6 Comments

  1. It’s was so easy and quick….I hope it’s as good as it was easy…..It cookin this min….

  2. Gemma Cornog

    The website is one of the best we have found, and the A Whipping Cream Pound Cake That’ll Knock You Out!
    article is very well written and useful!
    I want to share with you a link that also helped
    me a lot in cooking!
    Thanks and kisses! 🙂

  3. When the cake is put in cold oven do you then preheat or put oven on bake?

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating