Whipping Cream Pound Cake(Elvis' Favorite)
A rich, moist pound cake with whipping cream and vanilla, offering a tender crumb and classic flavor, perfect for dessert or teatime gatherings.
Ingredients
Instructions
- Butter and flour a 10-inch tube pan.
- Thoroughly cream together sugar and butter.
- Add eggs, one at a time, beating well after each addition.
- Mix in half the flour, then the cream, then the other half of the flour.
- Add vanilla extract.
- Pour batter into the prepared pan. Set in cold oven and turn heat to 350°F.
- Bake for 60 to 70 minutes until a sharp knife inserted comes out clean.
- Cool in pan for 5 minutes.
Tips & Substitutions
For the best results, make sure your butter is truly softened but not melted. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour for every cup used and replacing it with cornstarch. Be careful not to overmix once you add the flour to keep the cake tender. This cake is dense, so it pairs beautifully with lighter desserts like Jello Ice Cream Dessert.
Serving Suggestions
This Whipping Cream Pound Cake is delicious on its own but can also be served with fresh berries and whipped cream for a delightful treat. A scoop of vanilla ice cream or a drizzle of chocolate sauce can elevate it further. It also pairs wonderfully with a cup of coffee or tea for an afternoon treat, making it a versatile dessert option.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze slices in an airtight container for up to 2 months. To reheat, simply microwave a slice for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Whipping Cream Pound Cake(Elvis' Favorite) contains roughly 748 calories, with 9g protein, 105g carbohydrates, and 25g fat. It is an excellent source of iron (32% of the Daily Value), and a good source of protein and calcium.
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 pan?
Yes, you can use a bundt pan or loaf pans instead of a tube pan. Just adjust the baking time accordingly. Bundt pans may require a slightly shorter baking time, so start checking for doneness around 50 minutes.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or underbaking. Ensure you mix until just combined and check for doneness with a knife or toothpick. If it comes out clean, the cake is ready.
Can this cake be made ahead of time?
Absolutely! This cake keeps well, making it perfect for preparing ahead of time. You can bake it a day or two in advance and store it properly. Just remember to wrap it well to keep it moist.
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).