Miss Kay'S Whipping Cream Pound Cake
A rich, moist pound cake with a subtle vanilla and almond flavor, perfect for special occasions or enjoying with fresh strawberries or tea. Suitable for all dessert lovers.
Ingredients
Instructions
- Cream sugar and softened butter well.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and cream to the mixture, beating well after each addition.
- Stir in vanilla and almond extracts.
- Pour batter into a greased and floured Bundt pan.
- Bake at 300°F (150°C) for 1½ hours.
- Put the cake in a cold oven and bake.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. If you don't have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. To keep the cake moist, consider adding a tablespoon of lemon zest or a splash of citrus juice. This cake is also delicious when served with fresh berries or a drizzle of Mom'S Chocolate Icing.
Serving Suggestions
This rich pound cake is perfect on its own or can be enhanced with a scoop of vanilla ice cream or whipped cream on the side. It pairs beautifully with coffee or tea for a delightful afternoon treat. Consider serving it alongside fresh fruit or drizzle it with a fruit compote for added flavor. It also makes a lovely base for layered desserts or trifle.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to four days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and foil for up to three months. To reheat, let it thaw in the fridge overnight, then warm slices in a microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Kay'S Whipping Cream Pound Cake contains roughly 666 calories, with 7g protein, 76g carbohydrates, and 22g fat. It is an excellent source of iron (25% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g 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 regular flour instead of cake flour?
Yes, you can use all-purpose flour as a substitute for cake flour. For every cup of cake flour needed, measure out one cup of all-purpose flour and remove two tablespoons. Replace those two tablespoons with cornstarch to mimic the lighter texture of cake flour.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing or measuring too much flour. Ensure you measure accurately and mix just until combined. If you want a lighter cake next time, consider folding the dry ingredients gently into the wet mixture instead of beating them.
How can I tell when my pound cake is done baking?
To check if your pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready. Additionally, the cake should start to pull away from the sides of the pan and have a golden-brown color.
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).