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.
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.
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
- 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 batter 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.
Directions For Glaze
- Combine all glaze ingredients together with an electric mixer.
- 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
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.
It’s was so easy and quick….I hope it’s as good as it was easy…..It cookin this min….
Oh I hope so too 🙂
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! 🙂
Oh yes, the pound cake is great! 🙂
When the cake is put in cold oven do you then preheat or put oven on bake?
Cheryl, so you put it in the cold oven and then just turn on oven to bake!
Can this recipe be halved to make a smaller loaf pound cake?
Hi Laurie, yes, that will definitely work!
my daughter said this was the best cake she ever ate
Hi Barbara, that’s wonderful to hear! Thanks for letting us know!
Are you using cake flour?
How many times are you sifting the cake flour?
Hi Linda! For this pound cake recipe we’re using all-purpose flour. I typically measure the dry ingredients and then sift them together one time, and that has worked fine for this cake.
This is so simple, very delicious and so moist! Made this two days ago and it’s already gone. Just put another one in the oven!!
Hi Barbara, we’re so glad you loved it!! Thank you for letting us know!
Hi
Does the heavy whipping cream need to be at room temperature?
Hi Demi, the whipping cream can be cold or at room temp.