Whipping Cream Pound Cake

This whipping cream pound cake combines the rich flavors of butter and heavy whipping cream, resulting in a moist and tender cake. It boasts a rich, buttery flavor, complemented by the subtle citrus notes of lemon extract and vanilla’s warm, comforting essence. Each bite offers a luxurious texture and taste, making it a must-try for any home baker. This recipe is perfect for those who enjoy a classic pound cake with a slight twist. Whether you serve it plain or topped with fresh fruit, this cake is sure to impress your family and friends.

Ingredients for Whipping Cream Pound Cake

• Butter: This softened butter creates a light and fluffy texture in the cake batter. If you prefer a dairy-free option, use margarine or plant-based butter.
• Sugar: Sugar adds sweetness and helps create a tender crumb. For a less refined option, use coconut sugar or raw cane sugar.
• Eggs: Room-temperature eggs are essential for better incorporation into the cake batter, resulting in a smoother texture. If you’re looking for an egg-free alternative, try a commercial egg replacer or flax eggs.
• Lemon extract: This hint of citrus complements the cake’s richness. If lemon extract is unavailable, use freshly grated lemon zest.
• Vanilla extract: Vanilla extract adds a classic flavor and enhances the overall taste. 
• All-purpose flour: The flour forms the main structure of the cake, creating a balanced and moist crumb. For a gluten-free option, use a one-to-one gluten-free baking flour blend.
• Heavy whipping cream: This ingredient adds richness and moisture, making the cake exceptionally tender. If heavy whipping cream is unavailable, you can use a mixture of 3/4 cup milk and 1/4 cup melted butter.
• Sliced fresh fruit (optional): Fresh fruit adds a colorful and refreshing element when serving the cake. Berries, peaches or mango slices are great options.

Directions

Step 1: Preheat and prepare pans

Preheat your oven to 325°F. Grease and flour two 9×5-inch loaf pans to prevent the cakes from sticking.

Step 2: Cream butter and sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy, five to seven minutes.

Step 3: Add eggs and extracts 

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter. Beat in the lemon and vanilla extracts.

Editor’s Tip: Make sure all your ingredients are at room temperature before starting. This helps them blend more smoothly and results in a better texture for your cake.

Step 5: Incorporate flour and cream

Add the all-purpose flour alternately with the heavy whipping cream, beginning and ending with the flour. Mix just until the ingredients are blended.

Step 6: Bake the cakes

Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 80 to 85 minutes.

Step 7: Cool and serve

Allow the cakes to cool in the pans for 10 minutes before removing them to wire racks to cool completely. Serve with fresh fruit if desired.

Heavy Whipping Cream Pound Cake Recipe Variations

• Add citrus zest: Incorporate the zest of one lemon or orange into the batter for an extra burst of citrus flavor.
• Top with a glaze: Make a simple glaze using powdered sugar and lemon juice or heavy cream, and top your cake for an additional layer of sweetness
• Add nuts: Stir in 1 cup of nuts into the batter for a delightful crunch.

How to Store Pound Cake With Heavy Whipping Cream

Store the cooled pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw at room temperature before serving.

Can you make whipping cream pound cake ahead of time?

Absolutely! You can bake the cake a day or two in advance and store it in an airtight container. If you need to make it farther ahead, freezing is a great option.

Whipping Cream Pound Cake Recipe Tips

Why is my pound cake dense?

Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined to avoid this issue.

How do I know when my pound cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

What can I use if I don’t have heavy whipping cream?

If you don’t have heavy whipping cream, you can substitute a mixture of 3/4 cup milk and 1/4 cup melted butter.

Why does my heavy whipping cream pound cake have an aftertaste?

A heavy whipping cream pound cake may have a floury or metallic aftertaste due to improper measurement of leavening agents, use of low-quality ingredients or overmixing the batter.