Granny Grace'S Whipping Cream Pound Cake
A rich, buttery pound cake with a hint of lemon and vanilla, perfect for gatherings or dessert lovers seeking a moist, flavorful treat.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Gradually add flour, mixing well after each addition.
- Add eggs one at a time, beating well after each addition.
- Pour in whipping cream, vanilla extract, and lemon extract; beat until smooth.
- Pour batter into a greased and floured tube pan.
- Bake at 300°F (150°C) for 1.5 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you're out of lemon extract, you can use an equal amount of fresh lemon juice instead. To elevate the flavor, consider adding a pinch of salt to enhance sweetness. This recipe can also be made using a gluten-free flour blend for a gluten-free version of this classic pound cake.
Serving Suggestions
This Whipping Cream Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. Serve it alongside a cup of coffee or tea for a cozy afternoon treat. For a festive touch, drizzle with a simple glaze or serve with a scoop of your favorite ice cream. It also complements the flavors of Cheesy Chili Success as a savory side dish.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. Thaw the cake in the refrigerator overnight before serving, and if desired, warm individual slices in the microwave for a few seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Grace'S Whipping Cream Pound Cake contains roughly 1110 calories, with 13g protein, 143g carbohydrates, and 7g fat. It is an excellent source of iron (26% of the Daily Value), protein (25% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of potassium and calcium. 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 it may slightly alter the flavor of the cake. If you choose to use salted butter, consider reducing the amount of added salt in the recipe or omitting it entirely to maintain balance.
What type of flour is best for this pound cake?
All-purpose flour is the best choice for this recipe as it provides the right structure and texture. If you prefer a denser cake, you could use cake flour instead, but the baking time may need to be adjusted slightly for optimal results.
Can I add fruit or nuts to the batter?
Absolutely! You can fold in 1 cup of chopped nuts or dried fruit like raisins or cranberries after mixing the batter. Just be sure to coat them in a little flour before adding to prevent them from sinking to the bottom while baking.
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).