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’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!