Best Ever Whipping Cream Pound Cake
A rich, moist pound cake featuring whipping cream, butter, and vanilla, perfect for special occasions or everyday indulgence, with a tender crumb and classic flavor.
Ingredients
Instructions
- Cream butter and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Alternate adding the whipping cream and flour, mixing gently after each addition.
- Pour the batter into a large Bundt pan.
- Place the pan in a cold oven.
- Bake at 325°F (160°C) for 1 hour, without opening the oven door during baking.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you don't have cake flour, you can substitute all-purpose flour by reducing the amount slightly and adding cornstarch. Ensure your butter is softened but not melted for the best creaming results. This cake pairs beautifully with Quick Quick Brownies for dessert variety.
Serving Suggestions
This pound cake is delicious on its own or topped with fresh berries and whipped cream. For a more indulgent dessert, serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It also pairs well with a cup of coffee or tea, making it a perfect treat for afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Whipping Cream Pound Cake contains roughly 513 calories, with 7g protein, 66g carbohydrates, and 20g fat. It is an excellent source of iron (27% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be mindful of the overall salt content in the recipe. If you choose salted butter, consider reducing or omitting any additional salt to maintain the cake's sweetness and texture. Unsalted butter is generally preferred for more precise flavor control.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached, but no wet batter. Additionally, the cake should have risen nicely and have a golden-brown color. Avoid opening the oven door during baking to prevent collapsing.
Can I freeze the pound cake?
Yes, you can freeze the pound cake for up to three months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving. This method retains the cake's moisture and flavor for delicious enjoyment later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).