Whipping Cream Pound Cake

Whipping Cream Pound Cake


"Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great."


3 h 10 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
  3. Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
  4. Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
  5. Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.


  • Cook's Note:
  • If you're using a dark lined or coated pan, lower the oven temperature to 300 degrees F (150 degrees C). Bake for the same amount of time. but cook same length.
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  1. 116 Ratings


This is just one variation of a tried and true, classic pound cake with a standard list of ingredients and their measurements - 1 c. butter, 3 c. sugar, 6 eggs, 3 c. flour, a bit of flavoring an...

I'm really excited about this recipe. I'm able to configure it and do what I want to it. I'm making it for Thanksgiving right now. I added a small packet of strawberry jello and a cup of blended...

We have made this cake for YEARS and it has always been a favorite. You need to add a LOT of vanilla or other flavor. We have found that it takes several tablespoons of vanilla to get any vanill...

When I was growing up, my aunt always made a whipping cream pound cake on special occasions. Now I've taken over this tradition and this recipe is just about like hers. It's always a huge hit at...

EXCELLENT! I make this recipe all the time and it is wonderful! I use all purpose flour and just remove one Tablespoon of flour from each cup. I've also tried using coffee creamer when I dont...

This is a wonderful pound cake recipe! My standard recipe that I've been using for many years is a bit heavier with an additional 1/2 cup butter, and an 8 oz. package of cream cheese. I didn't ...

This cake took 20 min. longer to cook than it stated in the recipe. It tastes ok but is nothing like a pound cake. It is more like a regular "cake". I am sure that I will not be baking anothe...

An AR search for a pound cake that didn't need sour cream, like my usual recipe (because I was all out) turned this up, and what a fabulous find! It's everything a pound cake should be: dense, m...

I cooked this cake for same friends and they like it a lot, the only change that I made was that I put only 2 cups of sugar but because I don't like thinks really sweet.