Whipping Cream Pound Cake

Whipping Cream Pound Cake

45 Reviews 4 Pics
Deirdre Dee
Recipe by  Deirdre Dee

“I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

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Directions

  1. Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
  2. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
  3. In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
  4. Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
  5. Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

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Reviews (45)

Rate This Recipe
DAYBREAKFIVE
32

DAYBREAKFIVE

Made this cake the other day. My family just loved this cake. Dense,firm, and the crumb was very fine. Easy and tasty what a great combination. I wasn't sure about the amount of vanilla but I am sure glad I used the full amount a really nice vanilla flavor. I made the recipe Strawberry fluff (All Recipes) to go with it I didn't frost the cake but I added a spoon to each slice how pretty and delicious.

DCBRUSH
30

DCBRUSH

I made this pound cake yesterday and was very pleased with the results. I followed the recipe exactly, making no substitutions or changes. If you like an old fashioned, dense, moist, and flavorful pound cake, then this is the cake for you. Like other reviewers I was nervous about the amount of vanilla called for, but I am so glad that I used the full amount. It gives great flavor without being over powering. This pound cake is clearly deserving of more than 5 stars. Thank you for a truly WONDERFUL recipe - one that I will look forward to making again and again.

naples34102
27

naples34102

I made this easy on myself - measured out 2-1/2 c. of flour, and 1/4 c. plus 2 T. cornstarch. For some reason I have a tendency to make a lot of pound cakes and I've tried a good many of them. This recipe, while very good, is not my favorite. It's a beautiful cake in terms of texture, density and crumb. It's also very rich and moist, which was to be expected with the whipping cream and so many eggs. But it's almost TOO rich and eggy for a pound cake - 4-6 eggs, I've found, is perfect. I like that yellow "egginess" in a yellow layer cake, but didn't like it here. Also, it was a little too heavy on the vanilla for my tastes. Beware, this cake IS yellow, so keep that in mind if you're a doing a wedding cake or other cake where you want it to be more white.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 50.4 g
  • 16%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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