Back to Whipped Cream Pound Cake

Print Options


Card Sizes


Whipped Cream Pound Cake Recipe

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 YIELD:24 servings


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 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 near 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).

Nutritional Facts

1 slice: 275 calories, 13g fat (7g saturated fat), 87mg cholesterol, 97mg sodium, 37g carbohydrate (25g sugars, 0 fiber), 3g protein.

Reviews for Whipped Cream Pound Cake

Sort By :

Average Rating
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!!!!!"

Loading Image