Whipping Cream Pound Cake recipe
This Whipping Cream Pound Cake is rich, buttery, moist, and tender with a beautiful golden-brown crust. Made with heavy whipping cream, butter, vanilla, and almond extract, it's a classic Southern-style pound cake that's delicious all by itself—no glaze required!
Servings: 12 people
Calories: 373kcal
Equipment
- Bundt Pan (this pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients
- 3 c all-purpose flour (sifted)
- 2 c granulated sugar
- 1 ½ c (3 sticks) of unsalted butter- room temperature
- 1 ½ c heavy whipping cream - room temperature
- 5 large eggs- room temperature
- ½ tsp baking powder
- ½ tsp salt
- 2 tsps vanilla extract
- 1 tsp almond extract
Instructions
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Next, add the vanilla and almond extracts.
- Mix in the flour 1 c at a time, alternating with the whipping cream, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Set the oven to 325 degrees and bake for about an hour and 20-30 minutes.
- The cake is done when the toothpick comes out clean/with moist crumbs. Allow the cake to cool for 10 minutes before removing it from the pan.
- Allow the cake to cool, serve and enjoy!
Video
Notes
Use room-temperature ingredients. The butter, eggs, and heavy whipping cream should be at room temperature so they combine more smoothly.
Measure your flour carefully. For this recipe, sift the flour first. Spoon the sifted flour into your measuring cup until overflowing and level it with the back of a knife. Don't pack the flour into the cup.
Cream the butter and sugar properly. Cream for approximately 5 minutes, or until the mixture is noticeably lighter and fluffy.
Add eggs individually. Add one egg at a time and mix just until incorporated before adding another.
Reduce your mixer speed after creaming. Once you begin adding the remaining ingredients, use a low speed and avoid unnecessary mixing.
Don't overmix. Overmixing after adding flour can contribute to a tough, rubbery, or overly dense pound cake.
Prepare your Bundt pan thoroughly. Coat the center tube and all of the decorative grooves.
Preheat the oven completely. An oven thermometer can help verify that your oven is actually at 325°F.
Don't rely only on baking time. Ovens vary, so begin checking the cake as it approaches the recommended time.
Moist crumbs are okay. A toothpick or wooden skewer can come out clean or with a few moist crumbs. Wet batter means the cake needs additional baking time.
Don't overbake. Remove the cake once it shows the proper signs of doneness rather than waiting for a completely dry tester.
Don't leave it in the pan too long. Allow the cake to cool for approximately 10–15 minutes before removing it.
Nutrition
Serving: 12g | Calories: 373kcal | Carbohydrates: 58g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 150mg | Potassium: 89mg | Fiber: 1g | Sugar: 34g | Vitamin A: 540IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 2mg