Granny'S Whipping Cream Pound Cake
A rich and moist pound cake featuring buttery flavor and light whipped cream, perfect for special occasions or casual gatherings, appealing to those who enjoy classic desserts.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Cream butter and sugar; mix well.
- Add eggs one at a time, mixing well after each addition.
- Measure and sift the flour, then divide it into three parts.
- Alternately add one part of the flour and some whipping cream until all ingredients are well mixed. Add vanilla flavoring and mix well.
- Pour the batter into a greased and floured tube pan.
- Bake for 1 hour and 20 minutes.
- Test with a toothpick for doneness.
Tips & Substitutions
For best results, use room temperature butter and eggs to ensure a smooth batter. If you don't have whipping cream, you can substitute with half-and-half or milk, but the texture may be slightly different. To enhance flavor, consider adding a tablespoon of lemon zest. Make sure to sift the flour to prevent lumps and provide a lighter cake.
Serving Suggestions
This pound cake is delicious on its own, but can also be served with fresh berries or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a delightful dessert, consider serving it alongside a scoop of vanilla ice cream or drizzling with a simple glaze. Browse more American recipes for more ideas.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Whipping Cream Pound Cake contains roughly 1552 calories, with 25g protein, 213g carbohydrates, and 66g fat. It is an excellent source of iron (56% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of calcium and potassium. It also contributes 7g 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 a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter crumb or gluten-free flour for a gluten-free version. Just be aware that it may alter the overall structure and flavor of the cake.
What can I do if my cake is too dense?
If your cake turns out dense, it might be due to overmixing or the butter being too cold. Ensure to cream the butter and sugar until light and fluffy and mix the wet and dry ingredients just until combined. This helps incorporate air and results in a lighter texture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes, checking periodically to avoid overbaking.
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).