Whipping Cream Cake
A rich and moist whipping cream cake featuring a tender crumb with subtle lemon flavor, perfect for celebrations or teatime indulgence. Its creamy texture and sweet flavor make it a delightful treat for family gatherings or special occasions, offering a comforting and satisfying dessert experience.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the flour until well blended.
- Add lemon flavoring and mix thoroughly.
- Stir in whipping cream until smooth.
- Pour batter into a greased Bundt pan.
- Bake at 375°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To achieve the best texture, ensure your butter is at room temperature before creaming with sugar. If you don't have lemon flavoring, try using lemon zest or a splash of vanilla extract for a different taste. For a fluffier cake, consider folding in the whipped cream gently rather than stirring. This technique can also be used in recipes like Merry Cherry Chocolate Cake for added lightness.
Serving Suggestions
Serve slices of Whipping Cream Cake with fresh berries or a dollop of whipped cream on top for an elegant touch. This cake pairs beautifully with a cup of coffee or tea and can be the perfect dessert for gatherings. For a delightful variation, consider serving it alongside Pumpkin Cake Roll or other American recipes for a themed dessert table.
Storage & Reheating
Store leftover Whipping Cream Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10 seconds, or enjoy it cold for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Whipping Cream Cake contains roughly 328 calories, with 4g protein, 42g carbohydrates, and 17g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and vitamin A. 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 different types of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but be cautious with gluten-free options as they may affect the cake's rise and texture. Experimenting with alternative flours can yield different results, so it may require adjustments in the liquid content.
What can I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a standard 9x13-inch baking dish instead. Just keep an eye on the baking time, as it may be shorter. A round cake pan can also work; just ensure to adjust the baking time accordingly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. If you notice the top is golden brown but the center is still wet, cover it loosely with foil and continue baking for a few more minutes until fully set.
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).