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Whipped Cream Pound Cake

This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio
  • Total Time
    Prep: 15 min. Bake: 1 hour 20 min. + cooling
  • Makes
    2 cakes (12 servings each)

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup heavy whipping cream
  • Sliced fresh fruit, optional

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined.
  • Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.
Nutrition Facts
1 slice: 275 calories, 13g fat (7g saturated fat), 87mg cholesterol, 97mg sodium, 37g carbohydrate (25g sugars, 0 fiber), 3g protein.

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Reviews

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  • Robin
    Nov 28, 2020

    My mother used to make this cake and I used to help her. I now make this cake. It is an amazing recipe. I make it all the time. I use very good butter, and Swans Down Cake Flour. At Thanksgiving, I made it in layers and put cream cheese chocolate frosting between the layers, it was so good and every bite you had a bite of frosting. At Christmas every year I make it in a sheet cake pan and when it comes out of the oven I put cream of coconut milk (the kind in the drink section used for pina coladas). I put it in the refrigerator after the cake cools. The next day, I put whip cream and then frozen coconut....It is amazing like this. It is an amazing cake with just plain, add frosting, or then dress it up for Christmas with coconut and more whip cream....YUM...YUM...

  • Kay
    Feb 23, 2019

    Since I had leftover whipping cream, I decided to make a pound cake. I found this recipe, which sounded delicious. I wanted a smaller cake, so I converted all of the ingredients by 1/3. I also changed the all-purpose flour to cake flour by removing 2 tablespoons of the one cup of flour used and replaced it with 2 tablespoons of cornstarch. I also made a lemon glaze. Well, I must say this is the best pound cake I have ever made! I love this recipe. Thank you so much for sharing.

  • bowhaven
    Jan 12, 2012

    Super cake, was out of lemon extract so I used Raspberry extract. I think this cake would be great with any flavor you like. Everyone loved it. Best pound cake I have ever eaten!!!!!