Best Whipping Cream Pound Cake
This old fashioned Whipping Cream Pound Cake has been a tried and true recipe made by my mom for over 30 years. It's made with 7 simple ingredients and differs from a traditional pound cake in that some of the butter is cut with heavy cream. Baked up in a tube pan, it's a crowd-winning dessert that's great served with berries, ice cream, or even chocolate sauce.
Servings: 20 Servings
Calories: 329kcal
Ingredients
- ½ pound salted butter softened
- 3 cups granulated sugar
- 6 eggs
- 3 ¼ cups all-purpose flour
- 8 ounces heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 325ºF.
- Butter and line a tube pan with parchment paper.
- Cream sugar and butter until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
- Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
- Add half of the flour. Once combined, add half of the whipping cream. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute.
- Blend in vanilla extract and lemon juice.
- Once smooth, add remaining flour and whipping cream and mix well. Mix on low speed until the ingredients start to combine, then increase to medium-high speed to mix for 30 seconds.
- Pour into the prepared tube pan and bake 1 hour 20 minutes to 1 hour 25 minutes.
- Cool 3-5 minutes, then invert onto a serving dish.
Video
Notes
Pro Tips for Recipe Success
- Toppings that would be excellent for this cake are fresh whipped cream, fresh berries, a homemade berry glaze, sliced almonds and/or fresh mint.
- Bring the ingredients to room temperature before starting. This helps ensure proper incorporation and a smoother batter.
- Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
- Follow the recipe instructions for baking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.
- For optimal pan-cake release, I recommend NOT SKIPPING the step of lining the buttered pan with parchment paper.
- You can add additional lemon zest or vanilla, almond or lemon extracts.
- Measure the flour correctly with spoon and level method.
- Cool completely before slicing and serving.
- This recipe calls for a tube pan which has straight, high sides and a hollow tube in the center, which promotes even baking and heat distribution.
Nutrition
Calories: 329kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 95mg | Potassium: 55mg | Fiber: 1g | Sugar: 30g | Vitamin A: 521IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg
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