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
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.