Whipping Cream Pound Cake (10 inch Tube Pan or Bundt Pan)
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  • 1 ½ cups (3 sticks) – salted butter, softened
  • 3 cups – white granulated sugar
  • 6 large – eggs (room temp.)
  • 3 cups – sifted Swans Down Cake Flour
  • ½ tsp – vanilla extract
  • ½ pint – Heavy Whipping Cream

GLAZE (If desired)

  • 2 cups – sifted powdered sugar
  • ¼ cup (½ stick) – butter, melted
  • 2 – 4 Tbsp – heavy cream
  • Extract/flavoring, if desired

PREHEAT oven to 325°F.

BUTTER and lightly flour pan.  Sift Swans Down Cake Flour once then measure; set aside.

IN large mixing bowl, cream butter then gradually add sugar beating on medium speed until creamy.  Add eggs, one at a time, beating just until blended after each addition.  Add Swans Down Cake Flour and heavy whipping cream alternately beating on low speed until just blended as over beating will yield a dry and heavy cake.  Add vanilla; for richer flavor, add additional 1 ½ tsp. vanilla extract.  Pour into prepared pan.

BAKE approx. 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean.  Cool in pan on wire rack 15-20 minutes.  Remove from pan, and cool completely on wire rack.


COMBINE powdered sugar and butter in medium size bowl.  Stir in 2 Tbsp. of heavy cream.  If desired, add ¼ tsp. of almond extract or ½ tsp. of vanilla extract.  Beat until smooth and creamy, adding more cream 1 Tbsp. at a time if necessary.  Drizzle over cooled cake.

Karen says:

Totally fabulous bundt cake recipe! Moist and tasty. Would definitely make this again.

Harriet Stay - Port Townsend WA says:

This cake was fantastic, especially considering we are all chocolate cake ONLY people. This was for a party so I decided to try the recipe on my Swans Down box. It looked perfect, cut perfectly, tasted out of this world. The best part is it came out of my bundt pan all in one piece, which is not always the case. For a change I used softened butter and flour sprinkled to coat the pan before baking as the recipe calls for. I normally use Crisco but decided to follow exact directions.

Isabella Cooper says:

This IS the best pound cake recipe to me.

Marvin says:

Made several of the above following the above recipe. Suddenly, the middle is coming out moist even after allowing additional time….it is as though the mixture is not rising….(I was very careful not to over mix) is there an issue with the batch which has a UPC code of 04790013010, a best by 11/01/20 and a code following 1905060401 0824

Tonika R says:

I’ve been baking 7up cakes for years with swans’ down cake flour. However I thought I’d try a new pound cake to make. I found & followed the recipe on the box and instantly this bake became a HIT for my family. I was told ” please add this cake to your bake list”. This is cake is DELISH!!! Swans down cake flour is the ONLY cake flour I bake with.

Lizette Eckman says:

This recipe turned out an amazing cake! Made it on a whim for a birthday gathering and everyone loved it!

Mary says:

I nailed it with this pound cake recipe. No other compares.

Annette says:

Made this pound cake in bundt pan. Made some changes: use only 2 sticks of butter, and 2 1/2 cup of sugar. Also added 2 teaspoon baking powder to cake flour. Also use 2 tablespoon of vanilla extract. Came out very delicious and moist.

Sallie says:

Finally I have found the best pound cake recipe. I like to half the recipe and bake in my Nordic Ware loaf pan. It is perfect in one hour. And when I have company I will bake the whole cake.

Chrissy Robinson says:

I don’t know what I’m doing wrong, for some odd reason I’ve tried to bake this cake about three or four times; the last cake hardly had that rich pound cake taste as it was oh, so dull, yuck!!! Yet the previous cakes seemed to have mastered the rich pound cake taste. It’s funny, although the recipe calls for: “1/2 pint – Heavy Whipping Cream”, in the past I added 1 pint. Also, my cake always stick to the pan leaving me no choice but to force the cake out of the pan. Lastly, as plain as I can put it: “H*E*L*P” me with this recipe please so I too can become winner.
Thank you kindly,
C. Joy

Linda says:

Love this recipe, I put a tablespoon of vanilla, and sometimes some almond flavor. This recipe is great right out of the oven until days later. I made it for work in a heart shape pan with raspberries and a raspberry glaze, it was gone in an hour. Right now I’m having trouble getting my cakes out of the oven intact, I seem to be leaving a lining of cake in the pan, maybe it’s all the rain lately .

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