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.
I love this cake warm from the oven. Even better the next day!
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.
This cake is sweet, no glaze needed.
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.
Can you see that velvety texture?
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!
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
First pound cake recipe that I didn’t mess up! Loved this recipe and can’t wait to try the others on your site. Very moist and like another reviewer stated (it’s like angel food pound cake). My mother and I tore it up and I had to send the rest off because we couldn’t stop eating it! LOL
I baked the Whipping Cream pound cake today. It “is” heavenly… I just went back for second slice. This has to be the best pound cake I ever baked. Thanks much for your recipe.
I really love you recipe but I don’t understand what is cold oven & then bake because this one I’m going to make first time I bake your yummy carrot cake it’s was so amazing & yummy please can you help for me what means cold oven & keep for bake
Thank you
With this recipe, you don’t need to preheat the oven. Place the cake in the oven and then turn on the oven.
DONOT preheat your oven. Put cake in the oven then turn oven on to 325 and set timer to 1hr and 20 or 30 min depending on your oven
If I don’t have cake flour can I used all purpose instead and get the same results
I did I just added 1tsp salt plus I sifted the flour and it turned out amazing.
Why does the cake separate from the crunchy top crust once the cake starts to cool?
Cakes made from scratch often fall when cooling because of some ingredients like shortening, egg whites, baking powder and soda, It may be an abnormal oven temperature
Cake is my all time favorite from now on it is so rich and velvety smooth thank you for this recipe
I’m making this cake now it’s already in the oven but Should the whipping cream be cold ?
I have made all of her pound cakes, I’ve found with most of these recipes for the best results all ingredients should be room temperature.
Wonderful! Made this a few times already and the taste is something I can remember and crave.
BEST pound cake I have ever made! I love DIVAS can cook recipes!!!
Could I make this in mini loaf pans and muffin tins? If so, what approximate baking time do you suggest?
This is by far the best pound cake ever. I have a slight notification to the dairy and it is even more amazing!!
I made this today turned out exactly like yours .just velvety delicious perfect.
Excellent cake! My family loves this cake.
No salt?
I’m use to a certain taste with my cakes and I found that for me this one needed a top of salt. I normally use room temp salted butter, but my grocer was out. This batter tasted so much better. Once I added the salt. Ladies don’t be afraid to taste your batter.
I only have regular flour. How much should i use?
Take out 6 TBS flour replace with 6 TBS corn starch , sift 3 time . Now you have cake flour.
2 TBS per Cup AP Flour. I Also put a orange glaze on mine while warm .
2/3 cup suger, 1/4 c butter
1/3 cup orange juice, heated at simmer For 2mins pour over warm cake!
I used the same amount of all purpose flour and just sifted it really well. But here’s how to make cake flour.
How to Make a Homemade Cake Flour Substitute
Step 1: Measure 1 cup all-purpose flour. Remove 2 Tablespoons.
Step 2: Measure 2 Tablespoons cornstarch. Add to the flour. Cornstarch contains less gluten than flour, so it’s a wonderful tenderizing ingredient to help make cake flour.
Step 3: Sift together TWICE. Basically, sift into a mixing bowl once. Then run it through the sifter one more time. Sifting not only mixes the two ingredients together appropriately, it aerates the mixture so the consistency is similar to real cake flour.
Girllllll…..just excellent ! The buck stops here: I found my perfect pound cake recipe ! My husband, 5 sons, brother and his wife absolutely loved this cake! So moist, crunchy crust and the perfect combination of flavors. I may cut the sugar a little next time, maybe, but no other changes needed. 5 stars !
I’m trying your Whipping Cream Cake recipe this Thanksgiving 11/28/2019. Hope I do it as good as you.
Made this tonight perfect easy delicious what more can I say.will make another tomorrow using 2 loaf pans one f iij r my grandson and the other fir my neighbor
This was stupid good!!!!!!!! It has this deliciously crunchy crust and the inside is moist with THE MOST PERFECT CRUMB! I literally have a complaint about everything I bake, but this was so perfect I literally had to stop myself from eating the rich, velvety batter…
The only substitute I used was to make the cake flour from AP flour and corn starch (reference “Flour” from the Joy of Baking if you are using a kitchen scale). I also halved the recipe and cooked it in a loaf pan (I’m requesting a bundt pan for Christmas lol) for around an hour, but again when I tell you this is the most perfect recipe I’ve ever used that is NOT A JOKE! It is SOOOOOOOOO good.
Thank you thank you thank you! I made the cake for my father’s 90th a day before, as you suggested. It was delicious! A shot of J Wray & Nephews overproof and freshly grated nutmeg was perfect. Now I have a problem, my favorite Auntie has requested a cake for her afternoon Tea with friends
Oh my goodness Ms. DIva this is the most delicious pound cake ever. I follow your directions but I put my own twist on it. When I tell you it is so moist you will think that this is heaven when you are eating it. I combine yours and my moms together perfectly delicious. I add 1 teaspoon of nutmeg and a half a cup of cool whip this send the moistness to a whole new level of moistness. With the right crunch around the edges……yummy try it and you’ll see nice
I made it for Christmas holiday it was a hit!!!
I used my stand mixer… work out great!!!
This Recipe is by far the best one so far …my daughter and I were making it together and she couldn’t stop saying how good it smells while I was making the batter. We had it with home made vanilla ice cream and to die for. Definitely 5 stars for me.
Have you tried this recipe using either small or mini bundt pans? If yes, how long did you cook them?
i love your video and I love your recipe.. the cake was delicious even though i forgot to sift the flour thanks for the great recipe my husband rated it a twelve on a one to ten scale
Would leaving out the almond and lemon extracts change the taste significantly?
Can i please have the recipe in grams?
What will I need to substitute to make thix chocolate?
This recipe look yummy !! Going to try this very soon 🙂
Can i use mini loaf pans? If so, approximate baking time?
Thanks!!
Best pound cake ever
This is Amazing ..thank you so much..????
A friend made this cake recently for a dinner, we were fighting over it! It was delicious! Gonna try making it.
I”m so glad to hear you guys enjoyed it!!
Monique,
I’ve baked this glorious cake many times. It is simple and delicious. The almond extract adds a subtle flavor that really adds to the overall flavor.
Tips: Make sure your butter isn’t too soft, shake your whipping cream and vanilla extract well, blend EACH egg well…time consuming but a definite must! Thank you for the “realistic recipes” that every day folks can prepare and enjoy!
Be blessed and continue to prosper!
Thanks so much for the tips!!
Hello Diva Can Cook.
Can I use the same ingredients to make a lemon pound cake.
Can I use this recipe to make a layered cake
I’m having a real hard time, mines keep coming out heavy, almost like a hard pudding cake…uggghhh. Lol perhaps I’m adding to much batter to the pan?
Hmmmm…. you may need to mix it a bit longer. Does your batter look fluffy after you’re done mixing it?
I forgot too rate !!
Love love,your cooking wish I can get a piece !!!!! ☺☺☺
No salt in this cake? Will it hurt to add any? Does it need it?
Thanks!
You don’t need to alter the recipe at all trust me it comes out perfect!
I put salt in mine or I use salted butter, helps balance out the flavors
Think Iam going to add double the lemon extract and take out the almond extract just to try to make it a lemon pound cake that should work right..lol
Hi can I use a tube pan instead of a budnt pan?
Miss Diva I just cooked your cake today and I haven’t been in the kitchen to cook cakes for over 20 sum years but girl you are about to make me a diva cake cooking fool with this pound cake,I only had to tell a little white lie to my friends and family that it was my own recipe because that use to be me back in the days when my mind was clearer..lol thanks and one day I will let them in on the secret but no time soon.
I baked this cake and it was delicious! It’s just my daughter and I at home so I was able to bring slices for some friends at church. Everyone loved it! The longer it sits, the better it gets, and it doesn’t dry out. Thanks so much for the recipe. Yes, Divas can cook!
Hello, can i use coconut flour and coconut sugar instead?
hmmmm…not sure how it would turn out.
I’ve never used those as replacements in a pound cake so I’m not sure.
How many grams of butter??
Hey Monique…I made this cake and it was awesome…I bought cake flour from a local bulk store…when I tell you this cake was over the top Great!!! Thank you so much for your recipe!!!
I’m so glad to hear it was a hit!! Thanks for trying it out and leaving a comment!
Hey Monique….I’m making this cake again???? I’m going out with a Bang this year????????????!
I’m making a wedding cake… Would this recipe be a good one to use ? And can I replace the heavy cream for buttermilk?
Hi! I’m going to have a go at this cake but would like to know if I can reduce the sugar by half a cup or so? 3 cups just looks like a lot more than I would usually use in a pound cake, and most of my family members don’t like their cake very sweet. Would it be bland or do you think there is a bit of room for adjustment?
Thank your Grandma. This is the go to cake when I don’t make a chocolate cake.
It is like a pound angel food cake. The crust is amazing. I used regular flour that
I sifted. Timed at 1 hour 25 minutes from putting in cold oven set at 325 degrees.
It rose up nice and high and It has a bottom when you flip it like a crispy melt in you
mouth sweetness. I Cooled it for 1/2 hour. Then I placed the plate on top and flipped it.
Covered it with whipped cream and sliced strawberries. Best recipe I have every used
in my 52 years of baking. Age 64 Today was my second cake.
Self rising or plain regular flour
That is a great way to explain the texture!! So glad to hear this recipe was a hit!
This cake is a dream- especially on the second day! Thanks! 🙂
Yesssss pound cakes are always better on the next day right!?
So I just made this last night , I had my sons help me and It was super fun once we started.
I substituted 1c of Butter flavored Crisco for 1c of Butter and used 1/2 cup of butter.
The cake over flowed a tiny bit and I didn’t get the signature crack… does anyone know why?
I haven’t tasted yet, but I have french vanilla ice cream, fresh strawberries and caramel whipped cream to accompany this delicious treat!
I’m making different kinds of pound cake to sale for the woman’s , men’s department outside of the church need the cakes to stay moisture till we sale thems please tell me what to do i live on my job have to do them there ahead time
Cake came how simply delicious, this recipe is an ole time favorite.
Thanks so much for trying it out Robin!
hi i want to make a cake for my husband, can i use this pound cake recipe and put frosting on it?
I’ve tried all the usual pound cakes; sour cream, 7up, etc. This is, by far, the supreme cake of them all. I will never waste my time making any of the others ever again. Love, love, love this cake.
Question: why does it have to be place in a cold oven?
That’s what I’d like to know! lol I don’t start my pound cakes out this way but my grandmother says she always done this for her pound cakes.
I believe because the cake will not cook thoroughly with the butter and the cake will be mushy in the middle
my granny says it is to help the cake rise better and cook from the bottom up….
My auntie says that it was to conserve energy back in the day…
I tried this cake and it fell on me! I’ve never had a pound cake fall! The only difference was light baking flour vs cake flour. Did I beat it too much?
Love, love, love this cake, made it for thanksgiving put my own little twist in it.
Accidental put sour cream in as well, best mistake I’ve ever made.
After slicing into and tasting that cake I danced all over my kitchen…you know I held most of that cake from the people coming in and out my kitchen. Lol
How much of the sour cream did you put in?
The best pound bake for me so far. Thank you!
Hi
Can this be made with all purpose flour instead? If so, would the measurement be the same? Thanks!
Yes, you take out two tablespoons of flour and add two tablespoons of corn starch. Sift three time. Can’t tell the difference.
My cake came out light and moist. However at the bottom portion of the cake had undone marble spots my oven has a beeper letting you know, when the oven reaches the desire temperature, should I start the timer by the beep or start the timer when I put my cake into the cool oven.
Hello ms. Deva,
May be you can answer this question for me. My cake did came out moist and light. However , undone marble spots mostly at the bottom edge. I did bake in a pre-cold oven 325 degrees. My oven beeps when the oven reaches the set temperature. I set my time by the beep, should I have set the time when I put the cake into the pre- cold oven. I also had to adjust the sugar, to 2 1/2 cups the cake was still very sweet. What did I do wrong. If I add 2 cups of sugar would that effect the cake from rising. Please respond back with an answer to my problem.
I forgot the eggs and put them in last. Will that make a difference?
Hi Monique, love your recipes. Can AP flour be used instead of the Cake Flour for the Whipping Cream Pound Cake? Thanks!
I love to bake this is a good moist cake!!!!!
i live in italy, and your cake looks wonderful, i would like to have the ingredients in metric pls i have not got a glue about cups and the measuring system you use in the united states..thank you…
1 cup equals 240 ml 1 1/2 cups is 350 ml 1 teaspoon or tsp is 5 ml 1 tbsp or tablespoon is 15 ml.
I also found a conversion chart for you on a website:
http://www.jsward.com/cooking/conversion.shtml
i live in italy, and your cake looks wonderful, i would like to have the ingredients in metric pls i have not got a glue about cups and the measuring system you use in the united states..thank you…
If you are on the internet there are sites that will convert for you.
Hey!!! Loved this recipe! Tried it twice and absolutely loved it! Was gonna try and use a loaf pan for it instead, you reckon it’ll still work? Should I halve the recipe to fit the loaf pan size? Hope to hear a reply from you soon! Thank you!! Love from Singapore!
Thank you for sharing this recipe. I usually use my moms but this was on point and I’ve made it several times now. It taste great without icing but I’ve tried a Carmel icing and a lemon glaze. This cake is super moist and has the perfect amount of crust on top! Simple to make and definitely a must try for pound cake lovers!
Tried this recipe last night, and my husband and his friend said it was the best, most moist pound cake they had ever had. I used vanilla, almond and lemon extract. Will make it again this week for my cousin’s birthday. Thank you for this wonderful recipe.
Hi!
I love your recepies, can you please help me by answering my question: is the recepeir going to work if i use regural flour. In my country the Flour cake is very expensive. Thanks!!
If u buy swans down cake flour the whipping cream pound cake is on the back they only use I/2 pint heavy cream I’m gonna try it ur way with a cup thanks for sharing
Rene Ali
A half pint is one cup, same thing
This is almost my exact recipe except I use regular all purpose flour instead of cake flour. I have been having an issue though lately with the top crust being crunchy and separating from the cake while cooling. Any idea why this would be happening?
Is the flour sifted before or after measuring…sifted flour or measure then sift….please let me know. Thanks much.
Hi, This recipe looks so yummy nd i wanna try it now but i haven’t cake flour or all purpose flour to make cake flour so can i use self raising flour instead of cake flour?????
If I wanted to make this recipe in a different pan would this work? Should I make any adjustments of any kind?
Thanks! Can’t wait to try this recipe.
you have the best recipes i have ever seen, you go diva, thank you.
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
i made this cake for my co-workers, and they loved it. i will make this cake again. followed the receipe, i just used all purposed flour, cake was really moist.
I’ve been looking for a moist pound cake recipe, and this one looks delicious. I had a question, though: How dense/strong is the cake? I’m hoping to use it as the base of a larger product, and I’m concerned about it standing up to the extra weight while still being nice and moist (dry cakes are one of the saddest things in my opinion). Any insight or advice you can offer would be much appreciated!
HI MONIQUE !!!!
MY DAUGHTER AND I HAVE MADE THIS WHIPPING POUND CAKE NOW SEVERAL TIMES AND NOW ITS THE CELEBRATED REQUESTED CAKE FOR OUR FAMILIES,CO WORKERS AND FRIENDS …..I HAVE EVEN TRIED USING A LITTLE OF THE FRENCH VANILLA CREAMER ALONG WITH THE WHIPPING CREAM AND IT DID GREAT ! THANKS AGAIN MONIQUE FOR SHARING YOUR CULINARY TALENTS WITH THE WORLD .. BLESSING TO YOU AND YOUR FAMILY !
finally i tried it, just reduced these ingredients to 4 eggs, 250 g butter and 2 and a half cups of flour , i prefer strawberry extract + lemon extract. it was delicious, smooth,fluffy and a little crumbly on sides. my family like it , i vl adopt this recipes. thank a lot for for recipes.
YEAH,one thing more. i didn’t have cake flour so i made it myself ( remove 2 tbsp of flour for every one cup of flour used, and replaced it with two tbsp of cornstarch or cornflour whatever the name u used depends on your countries. simple u have your cake flour 🙂
I want to tried this recipe ,it look yummy. Does anyone tried it with 4 eggs only ?
Hi,
The cake is just too amazing.
Would u be so kind to lemme know what is cold oven? also please let me know how much baking time if v are not keeping them in cold oven. Any substitutes for Egg? Please reply. Thanks much
Regards,
Rohini
You put the cake in the oven “cold” then turn it on to 325 degrees to warm up and bake.
can’t help you on the subsitute for eggs. you might want to google that.
a cold oven is a oven that is not pre-heated
love this cake. did you forget to include baking powder? or we don’t need to put it
we dont need baking powder though u already using cake flour .
My cake comes out with crusty edges. How can I prevent that?
can i use all purpose flour not sure whats the different of the two, tnx
Thanks! Turned out great:) used all purpose flour instead and it was still a hit!!
I tired this recipe. The texture is perfect and velvety but my only qualm about this recipe is that it is not moist enough. It tastes on the drier side becuase of cake flour. I tried with all purpose but i couldn’t get the texture right. Is there anything im doing wrong?
You are beating it to much after you add the flour and cream .The beating takes place in creaming and adding eggs .after that it’s quick.
The best pound cake recipe I’ve tried! The cake was so moist, light, & fluffy. It was full of flavor & sweet. Will make this again & again! Thanks so much. & thanks for including videos. I’m truly a visual learner.
Wonderful !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Honey, this recipe is AMAZING. I didn’t have a bundt pan or a loaf pan, so I used a regular Pyrex 9″ pan. Still delicious. Edges browner than I’d like, but this is still delicious. Thank you for sharing this recipe. Now to creep on your site and find more recipes
I used the all purpose flour and corn flour mixture sifted 5-6 times to get the cake flour as cake flour is not easily available in Lagos where I live. I followed the recipe to the letter but reduced the sugar to 2 1/2 cups. The result:- the fluffiness, moistest(sic) cake I’ve ever made! And I’ve made a few from this site which I loooove. Cake would have disappeared within 30 minutes of coming out of oven by ny crew at home if I didn’t stop them as it was meant for my nieces n nephew for Easter holiday treat. Thanks ma divalicious diva for your awesome recipes and videos! It does ensure we divas continue to cook! Much luv Monique from Nigeria
Hey Monique,
I tried this recipe… I’m not sure if I did something wrong but I had ALOT of batter to work w/t… It actually almost reached the top of my Bundt pan… So I used 1/2 & baked the other 1/2 afterwards. Lol But it was great. And thanks to you I made my first pound cake… Thank You Thank You Thank You 🙂
I used this recipe and linked to it on my blog post for “Bunny in the Carrot Patch Bread” on somuchtomake.blogspot.com.
It turned out perfect! Thank you!
Hi, tbis cake looks so yummy!! I really wanna make it but one question, can I halve the ingredients to make a smaller one?
xox
I tried this recipe today and I’m not sure what I did wrong :-(. I did add a little green gel paste food coloring for St. Patricks Day and baked in a loaf pan instead of a bumdt pan. They baked for 1hour and 20 mins. I pulled them out because the top got very hard, and the toothpick came out clean. When I inverted them out of the pans, the tops cracked and crumbled off. With the tops off I could see that they probably could have baked a little longer. Any suggestions?
Wonderful pound cake very moist. Can this recipe be used for making a wedding cake.
NO baking powder for this recipe ??
hey…the recipe is amazing…can i use all purpose flour instead of cake flour?looking forward to your reply. thanks
hey..your recipe is amazing….can i use all purpose flour instead of cake flour?…looking forward to your reply.
I made this cake today, i didn’t add the almond and lemon extract. Regardless it was perfect! It’s that dense rich moist pound cake with a firm and kinda loose crumb but it’s very soft and fluffy! Perfect for cakes or with tea! This is the same recipe as Paula deens but more butter and no baking powder. I thinking adding the baking powder would give a more lighter cake but I like without it’s just more pound cakey that way! I topped my cake with peaches slowly sautéed in a homemade caramel sauce with almond flakes!
Next bake: condensed milk pound cake :3!!
I’ve tried several pound cake recipes and this was the best! Being a visual learner, it was nice to watch thevideo. I added a little more extract, but the cake came out perfect. This is a good cake recipe and I plan to try out different flavors. Thanks!
I LOVE pound cake and this one is a winner! My familly loved it! Thanks Monique!
Your cake is absolutely gorgeous!
It seems like a lot of people try to make cakes healthier by removing sugar, reducing the fat, etc.. I love how you added whipping cream instead, making this a sinfully decadent cake!
I have made my own take on the traditional pound cake too. I use both coconut milk and lemon to make a mildly flavored dense cake. You can see the recipe at http://www.yummycoconut.com/coconut-milk-recipes/coconut-milk-pound-cake/ .
I never thought to use it as a strawberry shortcake base but that is an excellent idea. I have never really liked the recipes that say to use a biscuit as the base, pound cake as the base sounds much better!
Thank you for your recipe and happy baking!
This was the moist and fluffiest cake I made. I bought the Kitchen Aid mixer 600 watts that just came out on QVC.The day I recieved it I made the the cake. Fabulous. You rock again.
I would love to bake this beautiful, velvety-looking cake! So gorgeous, but how can I convert it into eight-inch round cake pans? Or cupcakes? Don’t know why but bundt pans just ain’t available round here!
I made this cake tonight and it turned out great! I was so excited about using the different extracts and it really gave the pound cake an extra kick. can’t wait to try your other recipes in your cookbook!
Wonderful cake! Made one for Thanksgiving Dinner and just put another in the oven just cuz! Easy,simple and delicious…….
I made this cake today and it’s the best pound cake I’ve made to date. Better than cream cheese and the 7-up pound cake. I will be using this recipe again and again. I used vanilla, freshly squeezed lemon, and rum flavors. This cake is awesome. I also found this recipe on my swan cake flour box, but saw your recipe on youtube first.
Thanks, Monique
I’ve never heard of a whipping cream pound cake before. I was googling ways to make the pound cake fluffier. Saw your video and I happened to have all of the ingredients already, so I decided to give it a try….at 1:00am. It turned out GREAT! Thanks for posting this recipe!!!!!!!! 🙂
Hi Diva,
my question is can I use salted butter instead of unsalted or it will give a horrible taste? Thanx
Delicious!!! I made this cake today. I don’t want to share….lol
If you’re looking for a pound cake recipe that will make you slap you mama look no further. This pound cake is sinful because it’s sooooo good. I made this cake two days ago and it’s still very moist. Thank you so much Mo for the awesome recipe. This pound cake has been requested for Thanksgiving from my family and any other future gatherings.
I just finished baking this cake. My first ever and I promise this recipe won’t disappoint. I’m so shocked I thought these type cakes were so hard to make. Thanks Monique… Your recipes never fail me child!
Hello! I wanted to ask is it a 9.5 diameter bundt pan or a 9.5 cups quantity bundt pan??I bought a little bundt pan but Im not sure if itll be big enough,please do reply and thank you in advance!
I’ve baked this pound cake twice- everyone loved it. It was moist and full of flavor.
No pre heating of the oven?
Hi Monique,
I’ve recently subscribed to your YouTube channel. I’ve been craving a pound cake and wanted to make it from scratch. I just popped my pound cake in the oven!! Wish me luck! However, my batter wasn’t as smooth and fluffy looking as yours. I’ll see what happens when it comes out.
Wish I could give this cake 10 stars! It’s buttery, moist and full of soul. I served it for soul food Sunday and my family and guests raved about it. I would compare it to a 7up cake…its just more creamy and light. Thank you Monique for sharing.
Hey Mo! I wanted to know did you grease your pan with butter or butter flavored crisco or something else?
Hi! I too have tried a ton of your cakes and LOVE all of them! This recipe is awesome as well. Thanks so much for sharing!! The one cake recipe I struggle with is a good ole fashioned yellow/vanilla cake! Do you have any suggestions on a jaw dropping recipe for this as well? Thanks again!
I have tried several of your recipes. They are awesome. They are usually my starting point then I make my own modifications. I used the pound cake recipe and create a key lime pound cake. I worked out very well. Thank you for sharing. I have completely enjoyed using them.
Yummy. How did you incorporate the Key Limes?
I got mine in the oven now. Can’t wait!!!! Thanks Monique.
hey
how can i substitute cake flour with all purpose flour in this recipe?
A reliable replacement for cake flour when you only have all-purpose flour is to place in a 1-cup measuring cup:
2 tablespoons corn starch and fill the rest of the cup with all-purpose flour (6 tablespoons all-purpose flour).
For every one cup of all purpose flour take away two tablespoons of flour from that one cup. Add in (basically replacing the two tablespoons) two tablespoons of cornstarch sift together and you now have cake flour 🙂
Made this cake yesterday!! Delicious!! Thanks, Monique!!
wow it looks soo smooth…cant wait to try it
You are amazing! The batter is even sinful and! My children licked the bowl clean. The cake wae the best I ever made! Thanks for sharing.
OMG like always this was the bomb.com you are so awesome and worthy of high praises. MMMMM taste like grandmas…
Oh my my, i just took this out of the oven. Yes its like the moist poundcake heaven. At first I was hesitant for the amount of the butter and sugar. I used the amount of butter from the recipe but used 2 1/2 or a little less for the sugar and its perfect!! …..Its so moist and fluffy im gonna die.
OMG!!! THANK YOU SO MUCH FOR THIS RECIPE! IT WAS TO DIE FOR!! I PATTED MYSELF ON THE BACK AS WELL MUCH PRAISE TO YOU HUNNI PIE!!! THINKING OF USING THIS RECIPE FOR A STRAWBERRY SHORTCAKE. WHAT DO YOU THINK? THANKS SO MUCH!!! STAY SWEET & TRULY BLESSED!!
Can I still make this without a bundt
pan&use a regular baking dish?
I’ve used the same recipe to make a 3 layer cake with 9 inch cake pans and just cut down on the baking time.
Thanks a bunch!!:)
I am a BIG pound cake lover … maybe I’ll make this on Sunday
Mmmmmh good! Strawberry shortcake, yes! Will be trying this! Thanks Diva!
3 cups of sugar…..are you sure? Sounds too sweet for my taste.
You don’t have to use ALL the sugar if it’s
To sweet,maybe you should look for another recipe.
Can i replace it with brown sugar?
Yay!a new recipe from my favorite site!!…can’t wait to try this,thanks again for sharing:)
I can’t wait to try this. But can you please make a lemon cake with cream cheese frosting. I CAN NOT FIND ONE. I’ve been waiting for you to post one…lol
I second that!
This recipe looks delicious. I’ve tried several of your other recipes and you’ve never steered me wrong. One question though, I only use alcohol free extracts and have never seen alcohol free almond or lemon. Are they absolutely essential to the flavor of the cake or can I omit them?
I’ve omitted them before and the cake was still great. The almond extract does add a lil something to it though.
Thanks Monique. I can’t wait to give it a try!