Description
A rich and indulgent Southern classic, this Whipping Cream Pound Cake is buttery, dense yet tender, with an ultra-moist crumb thanks to heavy whipping cream. It’s perfect served plain, dusted with powdered sugar, or topped with berries and cream.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 cup heavy whipping cream
1 tablespoon vanilla extract
1/2 teaspoon salt
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the softened butter and sugar in a large mixing bowl until light and fluffy, about 4–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour and salt, mixing on low speed until just combined.
- Slowly pour in the heavy whipping cream and mix until smooth.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Add 1 teaspoon almond extract for a nutty undertone.
Swirl in lemon or orange zest for a citrusy twist.
Fold in mini chocolate chips or chopped pecans for texture.
Top with a glaze made of powdered sugar and cream for a festive finish.
Store at room temperature for 3 days or refrigerate for up to a week.
Freeze individual slices for up to 3 months; reheat in microwave or toaster.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
