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
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