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whipping cream pound cake recipe
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4.44 from 107 votes

Moist Whipping Cream Pound Cake

Southern whipped cream cheese pound cake with a moist crumb and old-fashioned flavor
Course cake, Dessert
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Author Divas Can Cook


  • 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


  • 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!



Be sure to MIX WELL!! The eggs are the leavening in this cake and all the mixing creates the air that is needed.