whipping cream pound cake wood background white plate

Whipping Cream Pound Cake

Cakes, Pound Cakes, Southern Desserts

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. They have a long and interesting history, dating back to the 1700s. They were huge back then: One pound sugar, one pound butter, one pound flour, one pound eggs. Today we have lots of variation on modern pound cake recipes. In fact, 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

Watch How to Make Whipping Cream Pound Cake

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 cake 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.
whipped cream pound cake

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 Whipping Cream Pound Cake

Ingredients For Whipping Cream Pound Cake

  • 6 large eggs-room temp
  • 1 cup butter, softened
  • 3 cups granulated sugar
  • 3 cups all purpose flour
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 tsp. salt

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 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 salt together and add to the creamed mixture alternately with the whipping cream.
  5. Mix until fully incorporated.
  6. Stir in the vanilla extract.
  7. Pour batter 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 glaze ingredients together with an electric mixer.
  2. Pour over pound cake.

We hope you’ll enjoy our whipped cream pound cake recipe!

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.
4.77 from 17 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 16
Calories 469 kcal

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
  • 1/2 tsp salt

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 butter and sugar until smooth.
  • Add the eggs, one at a time, beating for 1 minute after each addition.
  • Sift the flour and salt together and add to the creamed mixture alternately with the whipping cream.
  • Mix until fully incorporated.
  • Stir in the vanilla extract.
  • 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 glaze ingredients together with an electric mixer.
  • Pour over the pound cake.

Nutrition

Calories: 469kcalCarbohydrates: 63gProtein: 6gFat: 22gSaturated Fat: 13gCholesterol: 138mgSodium: 163mgPotassium: 69mgFiber: 1gSugar: 45gVitamin A: 777IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword bundt cake, pound cake
Tried this recipe?Let us know how it was!

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24 Comments

  1. Jeanna Sue Scott

    5 stars
    YUMMMMMMMM and great crunchy on top…beautiful color!!! Creamy moist…will make again!!

  2. Marlene Kramel

    5 stars
    I have been using this recipe for years, except my recipe calls for almond flavoring rather than vanilla. A former patient would bring this cake to the staff . She gave us the recipe. My family has always called it “Special pound cake.” Because I love almond, I sometimes use an almond glaze. I actually prefer it without glaze. This is the perfect pound cake no matter what flavoring you use. I especially love the crunchy crust.

  3. 5 stars
    My recipe calls for 1 t lemon and 1 t vanilla but it is very bland tasting when not topped with fruit and cream. Can I add more flavoring?

    • Avatar photo

      Hi Kathy. Make sure you’re including between 1/2 to 1 teaspoon of salt. Cakes and other baked sweets need a bit of salt or they will taste very flat. If you’re looking for a more lemony flavor, go with 1/4 cup of lemon juice (or try using 1 or 2 tsp of lemon extract instead) and add the zest from a lemon as well. Or just leave out the lemon and go with a tablespoon of vanilla extract, if that’s the flavor you’re seeking.

  4. Katherine Riedel

    You left out the baking powder. How much?

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