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Whipping Cream Pound Cake, golden brown and baked in a bundt pan, served with whipped cream.

Whipping Cream Pound Cake

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
1 hour 20 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 543 kcal

Ingredients
  

  • 1 cup unsalted butter softened
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour sifted
  • Pinch of kosher salt
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Instructions
 

  • Preheat the oven to 325°F. Grease and flour a 10-inch tube or Bundt pan.
  • In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition.
    Creaming butter, sugar, and eggs for Whipping Cream Pound Cake in a bowl with a whisk.
  • Alternately add the sifted flour, salt, and heavy whipping cream, starting and ending with flour. Stir in the vanilla and almond extracts.
    Adding flour and heavy whipping cream for Whipping Cream Pound Cake.
  • Pour the batter into the prepared pan. Bake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center comes out clean.
    Whipping Cream Pound Cake batter in a Bundt pan, ready for baking.
  • Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Serve as desired.

Nutrition

Calories: 543kcalCarbohydrates: 74gProtein: 7gFat: 25gSaturated Fat: 15gSodium: 40mgFiber: 1g
Keyword Whipping Cream Pound Cake
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