Heavenly Whipping Cream Pound Cake
One of my favorite pound cakes has to be whipping cream pound cake. I’m a sucker for that moist, tender, velvety texture although some would argue that this is the very thing that disqualifies it from being a true pound cake.
Never had a whipping cream pound cake before? Chances are you may have and probably just thought it was a really moist and light classic poundcake. It’s pretty much made the same way as a poundcake with the same basic ingredients but with heavy whipping cream instead of milk. The heavy whipping cream creates a very light, soft, tight crumb and makes the cake really moist.
The taste is pretty much like a classic pound cake as well, depending on the extracts you use. I always go with vanilla & almond extract or vanilla and butter extract with a bit of lemon extract. If you’re feeling creative I’ve read (never tried) that you can replace half of the heavy whipping cream with flavored coffee creamer. I plan on trying this in the fall time when all of those yummy limited-time flavored coffee creamers come out. I’ll report back.
I actually prefer to use slices of whipping cream poundcake for my strawberry shortcakes over sponge cake.
Watch me make this whipping cream pound cake from start to finish!
Get the Recipe: Moist Whipping Cream Pound Cake
Ingredients
- 3 sticks, 1 1/2 cups unsalted butter, softened
- 3 cups white sugar
- 6 eggs, room temperature
- 3 cups cake flour, sifted
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 -1 teaspoon almond extract
- 1/2 teaspoon lemon extract
Instructions
- In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
- Add the eggs one at a time and mix completely after each egg.
- Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
- Stir in the extracts.
- Grease and flour a 9.5 bundt pan.
- Spoon the batter into the pan and jiggly the pan to even out the batter when done.
- Place into a cold oven on the middle rack and turn the oven to 325.
- Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
- Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack.
- Serve and enjoy!
Video
Notes
you have the best recipes iv ever seen you go diva. thank you so much.
Can you substitute the sticks of butter for the bucket of butter how many cups what that be?
I would stay with real butter sticks. The buckets are usually margarine and made of some type of oil and water. I can see the water when I melt some.
Can you please provide all ingredients in gram?
I have had this recipe for over 20 years but could find it. Glad I found you. During the holidays I bake the “Whipping Cream Pound Cake” in loaf pans and give as gifts. I have also put in rum flavoring and nutmeg for a nice difference, but either way this cake is my all time favorite. Thanks for sharing and Happy Holidays!
345 grams
hi. i loved this recipe and i intend to try it tomorrow. could u plz tell me how much 3 sticks of butter weigh in grams or ounces? we dont get butter in the stick form in India. it comes in 100 grams and 500 grams bricks. would be great if you could help me out with the weight. thanks.
A stick of butter is 4 ounces or 113 grams
115 grams