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
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?