Whipping Cream Lemon Pound Cake
A moist, flavorful lemon pound cake with a rich whipped cream butter base, perfect for brunch, tea time, or any celebration craving bright citrus notes.
Ingredients
Instructions
- Preheat oven to 325° F.
- Grease and lightly flour a 10-inch Bundt pan.
- In a large bowl, beat butter with an electric mixer until fluffy.
- Add sugar and beat until well combined.
- Add eggs, one at a time, beating after each addition until just absorbed.
- Stir flour into batter alternately with heavy cream, beating after each addition.
- Mix in lemon extract and grated lemon rind.
- Pour batter into prepared pan and bake for 1 hour and 15 minutes until golden brown.
- Cool cake in pan on wire rack for 10 minutes.
Tips & Substitutions
For a lighter cake, ensure your butter is at room temperature for easy creaming. If you’re out of lemon extract, fresh lemon juice can be a good substitute. When adding flour and cream, do it in thirds for better mixing. Consider adding a pinch of salt to enhance flavors. To elevate this cake, try serving it with a dollop of whipped cream or a light glaze.
Serving Suggestions
This lemon pound cake pairs beautifully with a cup of tea or coffee. Serve it plain or dusted with powdered sugar for a simple yet elegant presentation. For an extra touch, consider serving it alongside fresh berries or a scoop of vanilla ice cream. You can also serve it with a drizzle of lemon glaze for added sweetness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To reheat, slice and microwave for about 10-15 seconds for a warm, moist treat. Alternatively, you can also enjoy it cold or at room temperature for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Whipping Cream Lemon Pound Cake contains roughly 1393 calories, with 23g protein, 241g carbohydrates, and 41g fat. It is an excellent source of vitamin C (74% of the Daily Value), iron (51% of the Daily Value), and vitamin A (47% of the Daily Value). Note that it is relatively high in sodium, at 544mg per serving (24% 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 regular flour instead of cake flour?
Yes, you can use all-purpose flour instead of cake flour. However, for a lighter texture, consider sifting the all-purpose flour to aerate it. You might also want to reduce the amount slightly since all-purpose flour can be denser.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Keep in mind that the cake will continue to cook slightly after being removed from the oven.
Can I freeze this lemon pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, simply leave it at room temperature for a few hours or overnight.
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).