Whipping Cream Pound Cake

Whipping Cream Pound Cake


"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."


servings 396 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  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.
  • profile image

Your rating



  1. 55 Ratings


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...

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. ...

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 flavor...

EXCELLENT cake. Perfect texture, dense, moist, held up well for a sculpted wedding cake. I creamed the butter and sugar mixture for a good 6-7 minutes in my stand mixer, then beat the butter/sug...

I was looking for a sculpted-cake recipe and this one is terrific! Very dense crumb that holds up well to sculpting... and a wonderful flavor. (I didn't change the recipe one bit, aside from bak...

Great cake, and easy to make. I baked in a bundt pan, and it was almost too much batter, but it worked. Glazed with Satiny Chocolate Glaze, from this site. I added a teaspoon of almond extrac...

This cake was alright. It was easy to make. My only complaint was that it tasted a bit like eggs. I won't make this one again I don't think. I think it might be quite good with a good buttercrea...

This was a great pound cake. My family loved it, devoured it immediately and asked when I was going to make another one. Thanks for the great recipe.

This is great for making petit fours as well. It is robust enough to endure dipping in apricot glaze then fondant without falling apart, but is moist and flavorful. It is even wonderful plain.