Whipped Cream Pound Cake Recipe

5 1 2
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Whipped Cream Pound Cake Recipe

Read Reviews
5 1 2
Publisher Photo
This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 20 min. + cooling

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. Yield: 2 cakes (10-12 servings each).
Originally published as Whipped Cream Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p82

Nutritional 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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  • 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
  1. 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.
  2. 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. Yield: 2 cakes (10-12 servings each).
Originally published as Whipped Cream Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p82

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bowhaven User ID: 3710681 98789
Reviewed 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!!!!!"

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