Whip Cream Pound Cake
A rich, moist pound cake with a delicate vanilla flavor and creamy texture, perfect for special occasions or as a delightful dessert treat.
Ingredients
Instructions
- Beat sugar, Crisco, and eggs (one at a time) for 10 minutes.
- Gradually add flour, whipping cream, salt, and vanilla, and continue beating for 10 more minutes.
- Pour the batter into a greased and floured tube pan.
- Place the pan in a cold oven and bake at 300°F (150°C) for 1 1/2 hours or longer until done.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you don’t have Crisco, unsalted butter can be substituted, but it will change the flavor slightly. Adding a teaspoon of almond extract can enhance the vanilla flavor. Make sure to sift the flour for a fluffier cake.
Serving Suggestions
Serve the Whip Cream Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a slice of the Really Good Cheese Ball for a savory touch. For a cozy breakfast, enjoy it with a cup of coffee or tea, alongside the Berry-Berry Smoothie for a refreshing start to your day.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Whip Cream Pound Cake contains roughly 970 calories, with 14g protein, 175g carbohydrates, and 11g fat. It is an excellent source of vitamin C (73% of the Daily Value), calcium (30% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2188mg per serving (95% of the Daily Value).
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 cream?
Yes, you can substitute the whipping cream with half-and-half or whole milk, but the cake may not be as rich. If using milk, consider adding an extra tablespoon of butter to maintain moisture.
What if I don’t have a tube pan?
If you don't have a tube pan, you can use a bundt pan instead. Just make sure to grease and flour it well to prevent sticking. The baking time may vary slightly, so check for doneness a little earlier.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed. If the top is browning too quickly, cover it loosely with aluminum foil.
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).