Whipping Cream Pound Cake
Whipping Cream Pound Cake
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Whip some heavy cream with our extra-fine cake flour and enjoy the velvety texture of this Southern dessert classic. Top with flavored glaze and serve with fruit or just eat it plain alongside a cup of coffee or tea.
Ingredients
  • 1 ½ cups (3 sticks) salted butter, softened
  • 3 cups white granulated sugar
  • 6 large eggs, room temperature
  • 3 cups Swans Down Cake Flour, sift before measuring
  • ½ teaspoon vanilla extract
  • ½ pint heavy whipping cream

GLAZE (optional)

  • 2 cups sifted confectioners’ sugar
  • ¼ cup (½ stick) butter, melted
  • 2-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla or almond extract, optional
Directions

Preheat oven to 325°F.

Butter and lightly flour a 10-inch tube pan or bundt pan (if using a bundt pan, make sure butter and flour completely coat indentations from designs so cake won’t stick in them). 

In a large mixing bowl, cream butter, and 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 teaspoon vanilla extract. Pour into prepared pan.

Bake approximately 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.

GLAZE

Combine confectioners’ sugar and butter in medium size bowl. Stir in 2 tablespoons of the heavy cream.  If desired, add ¼ teaspoon of almond extract or ½ teaspoon of vanilla extract. Beat until smooth and creamy, adding more cream 1 tablespoon at a time if necessary. Drizzle over cooled cake.

Reviews
  • Tateiana says:

    The best recipe for pound cake

  • Frances says:

    First time ever making a whipping pound cake..first ever making a cake from scratch and it came put perfect thanks to Swans Down My family already asking me to bake another one. Now I see why my mother in law always used Swans Down for years to make her cakes.

  • Susan says:

    One of the ladies in my church sewing group made this for my birthday and it’s the best birthday cake I’ve had in ages. A winner!

  • Gwen says:

    Hi: I just moved to a high altitude area (Colorado) I use swans Down cake flour for my German Chocolate Cake however it does not rise like it use to when I lived in (California) is there something I can do to make it right? It even happened with my 7up cake.

  • thomas says:

    I been cook/bake for a living 17 years in the transportation/ oilfield industries and i make this pound cake at least once a week. i follow every ingredient on this recipe and i also add 2 ingredients that takes it to the next level moisture wise. typically heavy cream always makes things heavier but with a pound cake its naturally heavy reguardless.

  • Lisa says:

    I saw this recipe on the back of a box of Swan Cake Flour. I decided to try it & I took it to work & it was a hit !! I used almond extract in the glaze on top, instead of just vanilla extract. It was absolutely delicious – in fact my co-workers asked for it again & again. This is a new favorite- and I am making it for Easter dessert. Thank you !!

  • Lisa says:

    I have been making this recipe for years. I only use 2 sticks of butter. It works great as a layer cake. I have a small baking business and have made many, meant wedding cakes using it. I like to flavor it with Almond, Lemmon and vanilla! It does not do well as cupcakes.

  • Avis says:

    Can this recipe be doubled to make a tall layer cake, or is it best to make the recipe twice?

    • Swans Down says:

      Hi Avis, We have not tested the Whipping Cream Pound Cake as a layer cake. Being a pound cake we’re not sure how it will perform as a tall layer cake. We would recommend to make 2 separate batches. Keep in mind that this recipe yields a lot of batter, so make sure to not fill the pans more than 2/3 of the way full. Bake at 325F. The cake will be done when a toothpick inserted in the center comes out clean. Come back and let us know the outcome. Happy baking!

  • Mildred Walker says:

    I’m stumped that baking powder isn’t used in this recipe. Explain the why of this. I’m afraid to attempt it.

    • Swans Down says:

      Hi Mildred,

      We understand your concerns. This recipe is very popular and has been on the back of the Swans Down box since 2010.

      The Whipping Cream Pound Cake recipe does not call for baking powder or baking soda. In cake recipes that do not call for baking powder it is the eggs that provide the leavening. It is important to follow the recipe instructions carefully for success. The process of sifting the cake flour and beating the eggs in one at a time provides the leavening for this pound cake.

      We hope you try it. It is absolutely a delicious cake.

      Happy baking!

  • Susan says:

    We have a family member who loves the riot of this cake
    Can I make it in a 9 x 13 inch cake pan and how long do you suggest it to be baked @ 325

    • Swans Down says:

      Hi Susan, We have not tested the Whipping Cream Pound Cake in a 9 x 13 pan, but believe it can be done. Keep in mind that this recipe yields a lot of batter, so make sure to not fill the pan more than 2/3 of the way full. Bake at 325 and test at about 45 minutes. It may need to bake a little longer. The cake will be done when a toothpick inserted in the center comes out clean. Come back and let us know the outcome. Happy baking!

  • Noreen says:

    Can you use unsalted butter

  • Stephanie Wilburn says:

    I would like to know if you can make mini loaves for the whipping cream pound cake? If so, how long for baking? Thank you in advance

    • Swans Down says:

      Hi Stephanie, You can certainly bake this in mini loaf pans. Make sure to not fill the pans more than 2/3 of the way full and bake at 325°F for about 40-50 minutes. When done, loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean. Happy baking!

  • Jessica Ellis says:

    Can you make this cake a 2 layer cake, can it be done in 9inch cake pans

  • Gwen says:

    The best pound cake, bar none. A great base to use for other pound cakes, including my favorite: Buttermilk Lb. Cake. It really goes to higher heights when you use 6 large eggs, 4 sticks of butter and substitute buttermilk (in place of the whipping cream. Add 2 t. vanilla extract and 1/4 t. lemon extract. Unbelievably good!

  • Gwen says:

    The best pound cake, bar none. A great base to use for other pound cakes, including my favorite: Buttermilk Lb. Cake. It really goes to higher heights when you use 6 large eggs and substitute buttermilk (in place of the whipping cream. Add 2 t. vanilla extract and 1/4 t. lemon extract.

  • Elizabeth says:

    Can you put fresh apple and cinnamon in the cake?

    • Swans Down says:

      Hi Elizabeth, While Swans Down has not tested the recipe this way, we believe you can add fresh apple “bits” and 1 teaspoon ground cinnamon to the Whipping Cream Pound Cake. Keep in mind to not fill the pan more than 2/3 way full to avoid overflow.
      And tossing the apple bits in a little flour should keep them suspended in the batter, rather than settling to the bottom. Let us know if you try it. Happy baking!

  • Jessica Ellis says:

    I have been making this cake for over 2 years! I could make it with my eyes closed BUT today I made it twice and both time the cake sunk in, do you know why this happened

    • Swans Down says:

      Hi Jessica, We’re so sorry that you had this experience. This cake is definitely a favorite! The #1 reason that cakes sink is because they are not baked completely throughout. Test your oven temperature. It may not be reaching the correct temperature now.

  • Charis Scurry says:

    The top crusty part of my cake always detaches from the cake. Any suggestions?

    • Swans Down says:

      Hi, Charis. One reason for that is if the flour is overmixed into the creamed sugar and butter. Once you’ve added the flour, reduce the speed on your mixer to low and mix until just combined. When the gluten in the flour is over-developed, the cake can rise too quickly and then fall as it starts to cool off, which can cause the top to crack and separate and the inside may become a bit too dense. Let us know if this helps! Happy Baking!

  • Mattie Tyson says:

    Did this recipe used to have more Whipping cream in it? I have been making it for years but I feel like I used to put more that one cup. Also, is there a difference in using whipping cream as it comes, or whipping it into a solid?
    Love this cake, it’s a winner every time!

    • Swans Down says:

      Hi Mattie, Looking back to 2007 when the recipe was published, it has always called for 1/2 pint of heavy whipping cream. We haven’t tested the recipe using the cream as whipped, but imagine it would not provide the liquid needed to correctly incorporate the ingredients. This is a delicious cake. Certainly an all time favorite! Happy Baking!

  • Linda says:

    How long should this cake be left in the pan to cool before inverting it on the cooling rack. The box says cool completely. I have made this cake before, and do not remember how long I left it in the pan. I spray my bundt pans with bakers joy, and than I pray, and sometimes my cakes still stick with a skin layer of cake which does not make it a pretty cake. Most bakers I know say just 10 min in the pan, that’s it.

  • Judith says:

    I have been making this cake for over 50 years. I use cake batter flavoring(used to be vanilla butternut flavoring) in place of vanilla. Great flavoring.

  • Deb says:

    I made this cake for thanksgiving and my family devoured it!! I also made blueberry and strawberry sauce for those who wanted topping. This will be my go to pound cake. Easy to make.

  • ANYA BYRD says:

    I love this recipe…with 2 exceptions.
    1. I use WAY MORE vanilla flavoring than just 1/2 tsp!! That just simply is not enough!! I like that vanilla flavor so I add more for my taste.
    2. I only use 2 sticks of butter and will also add some clear butter flavoring.. I find this is quite enough butter for my liking.
    I always get rave reviews from people I fix this for.
    Thank you Swans Down!! It’s the best!!

  • Patrice says:

    Sorry if this has already been asked. What size is the bundt pan for this recipe? Thank you!

    • Swans Down says:

      Hi Patrice, The recipe would call for a large 14 – 16 cup Bundt pan. You can use a standard 10″ – 12 cup one but be sure to not fill the pan more than 2/3 of the way full. You can then make cupcakes with the remaining batter. Either way, this is a delicious cake! Happy Baking!

  • Catherine E. Fields says:

    I would like to print the recipe but I don’t see a “PRINT” option.

    • Swans Down says:

      Hi Catherine, Thanks for the inquiry. The grey print button is located directly under the recipe name. We’ve also sent a pdf copy of the recipe to your email. Happy Baking!

  • Mia Cole says:

    This is a fantastic recipe! My son has asked for a cross between this cake and his favorite Red Velvet cake for his birthday. Any help in marrying the two would be welcome! Thank you!!!

    • Swans Down says:

      Hi Mia, Both the Whipping Cream Pound Cake and Red Velvet Cake recipe are delicious cakes! That’s an interesting combination to marry together. Two very different sets of ingredients though. We’ll share this with The Kitchen and see if they have any suggestions. Happy Baking!

    • Swans Down says:

      Hi Mia, The Swans Down Kitchen did a little test and made a Marbled Red Velvet Whipping Cream Bundt Cake.
      – They used the whipping cream pound cake as the base, divided the batter in half, add 2 tablespoons unsweetened cocoa powder and 1 tablespoon red food color to one half of the batter.
      – Butter and flour a 10″ tube pan.
      – Put half of the vanilla batter in the bundt, then half of the red velvet, layer the remaining half vanilla on top of the red velvet and top with remaining half of red velvet. Basically, layering the two batters on top of each other.
      – Bake at 325 degrees F for 1 hour 10 minutes.
      It turned out great!

  • Bertha parrish says:

    I make this cake using 2 sticks of pure butter and it comes out fine. What difference does three sticks make?

  • Kelli says:

    I was making this right now for a Christmas market. I hope they turn out great. Just wondering if the batter was supposed to be a thick batter or did I do something wrong? Thanks!!

    • Swans Down says:

      Hi Kelli, Being a pound cake the batter is a bit thicker. This is a delicious cake! Come back and let us know what you think of the final product. Happy Baking!

  • Monica says:

    Hi! I live at high altitude, over 5,000ft. Do I need to alter the recipe to account for the altitude? Also, will this recipe work for cupcakes. Thank you!

    • Swans Down says:

      Hi Monica, Unfortunately we do not have a high-altitude recipe version for the Whipping Cream Pound Cake. We do have general high-altitude guidelines you can review.

      HIGH ALTITUDE
      Lower air pressure causes water to boil at a lower temperature which means more evaporation takes place during baking and cakes may become dry. The structure is also affected by the tendency for the cakes to rise too much and then collapse.

      Here is a chart put out by the USDA to use as a guideline.

      High Altitude Baking Guidelines

      Increase oven temperature by 15℉ to 25℉.
      Because you are increasing the oven temperature, you will need to decrease the baking time by 5 to 8 minutes per half hour.

      * These are guidelines. You will need to experiment to see what works best for you and your location.
      Happy Baking!

  • Jeanne says:

    Hi I want to bake a giant cup cake, so what be the measurements and cook time

    • Swans Down says:

      Hi Jeanne, The giant cupcake pan type works best with a pound cake recipe…and Swans Down Whipping Cream Pound Cake is simply delicious! Pan sizes and types for the giant cupcakes may vary from one manufacture to another. With that the fill rate and bake time could vary as well. We recommend that you follow the directions for your particular pan, tent the top part with foil half way through baking to prevent burning and test with a long tester to make sure the cake is baked through. Come back and let us know if you try it. Happy Baking!

  • Michelle says:

    Can I add crushed Oreo cookies to the recipe? If so would it change the baking time?

    • Swans Down says:

      Hi Michelle, Oh, Oreos sounds like it would be delicious in the Whipping Cream Pound Cake. You may need to extend the bake time a bit. Start testing at 1 hour and 15 minutes and bake until a long tester inserted in center of cake comes out completely clean. Please note that this recipe makes a lot of batter and adding crushed cookies will yield even more. We recommend that you only fill the pan 1/2 to 2/3 of the way full and use what is remaining for cupcakes. Come bake and let us know how it come out. Happy Baking!

  • Susan Lloyd says:

    New to the world of baking….can fresh or frozen berries be added to this recipe?

    • Swans Down says:

      Hi Susan, You can add berries to this recipe. Fresh berries are best as they would not hold as much liquid. Tossing the fresh berries in flour helps to keep them from sticking to the bottom of the cake during baking.
      Also note that this recipe makes a lot of batter and adding berries will increase the batter volume. Make sure to not fill your pan more that 1/2 to 2/3 way full to void overflow during baking. Come back and let us know if you try it. Happy Baking!

  • Kenya Kasey says:

    Amazing cake! Moist, tender crumb & just the right level of sweetness. Follow directions exactly & you won’t be disappointed. My new favorite!

  • Elaine says:

    What is the temperature if I have a gas what is the temperature if I have a gas stove

    • Swans Down says:

      Hi Elaine, Baking temperature for this recipe is 325° for all oven types. Bake approx. 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean. Remember, all ovens bake differently. Occasionally testing your oven temperature for accuracy is always a good idea, and testing for doneness as you approach the recommended bake time is key. Happy Baking!

  • Heather says:

    I grew up on this cake and my kids have grown up on it too . It is my go to cake and every one loves it when I make it.

  • Lomair says:

    Good morning. I made this cake Iast night. I was not impressed. It is not sweet at all. It is a very dense moist cake, but not sweet. I think of it as a diabetic cake although it has 3 cups of sugar…lol

    • Swans Down says:

      Hi Lomair, We appreciate all feedback from our Swans Down Cake Flour users. We’re sorry to hear that you were disappointed with the Whipping Cream Pound Cake. One reason for denseness in a cake is if the flour is overmixed into the creamed sugar and butter. We recommend that once you’ve added the flour you reduce the speed on the mixer to low and mix until just combined. When the gluten in the flour is over-developed, the cake can rise too quickly and then fall as it starts to cool off, which can cause the top to crack and the inside to become a bit too dense. Let us know if this helps and Happy Baking!

    • Swans Down says:

      Hi Lomar, We appreciate all feedback from our Swans Down bakers and are sorry that you were disappointed. Someone from our Customer Affairs Department should be reaching out. Happy Baking!

  • Renee says:

    How long would I need to bake if I want to make using 4″ or 6″ bundt pans for mini individual cakes?

    • Swans Down says:

      Hi Renee, We recommend to fill the pans no more than 2/3 way full. Bake until a cake tester or toothpick inserted in the thickest part of the cake comes out clean or with just a few crumbs. For the 4″ test at approx. 20 minutes, for the 6″- 45 minutes. Happy Baking!

  • Livia says:

    I want to make this ,have all the ingredients ready and can not find my bundt pan. May have borrowed it to my daughter and she is out of town right now . What pans can I use in place of it???

    • Swans Down says:

      Hi Livia, You can use a 9-inch tube pan or 2 (11×7-inch) baking dishes. This recipe makes a lot of batter. To avoid overflowing be sure to not fill the pans more than 2/3 of the way full. Happy Baking!

  • vanessa frazier says:

    can you substitute 7up for whipping cream and what are the measurements? thanks

    • Swans Down says:

      Hi Vanessa, We have not tested the Whipping Cream Pound Cake substituting the whipping cream with 7Up. There are too may variables to make a suggestion on the measurement without having tested it. Flavor profile, weight/thickness of the two ingredients and how 7Up will react to the other ingredients in the recipe. We do have a 7Up cake recipe that is delicious!
      https://swansdown.com/recipes/7-up-cake-cupcakes/. Happy baking!

  • Tyisha says:

    I started cooking this cake from the box about a year ago. It has turned out great each time. so I decided to come to the web site to find more great recipes. I wanted to know, because I did not see a recipe for a sock it to me cake. Do you happen to have a recipe for that using the cake flour? If you do please share it with me.

    • Swans Down says:

      Hi Tyisha, Why yes, Swans Down does have a Sock It To Me Cake! I’ll forward it to your email. Happy Baking!Swans Down Sock It To Me Yellow Cake

  • Audrey White says:

    I tried this recipe and I must say it is my all time favorite cake. This recipe is awesome!! 5 Stars!!!

  • Claire says:

    This is delicious however mine was quite heavy possibly due to baking in a bundt cake pan.

    • Swans Down says:

      Hi Claire, We agree this is a delicious cake! One reason the denseness occurs is if the flour is overmixed into the creamed sugar and butter. Once you’ve added the flour, reduce the speed on your mixer to low and mix until just combined. When the gluten in the flour is over-developed, the cake can rise too quickly and then fall as it starts to cool off, which can cause the top to crack and the inside to become a bit too dense. Let us know if this helps! Happy Baking!

  • Brenda says:

    Can pineapple be added to your whipping cream pound cake?

    • Swans Down says:

      Hi Brenda, Yes you can certainly add pineapple to the Whipping Cream Pound Cake. You should make sure it is drained very well first. Happy Baking!

  • Katrina Sewell says:

    This is one of my favorite cakes to bake! I always cook it without the glaze and it is delicious every time. I add a teaspoon of lemon extract to give it a little zest.

  • Joan Long says:

    I make this cake for family and friends. It is always a big hit and I am always asked for my recipe. I follow the recipe to a “T” and it is fool proof ! Happy Baking !!!

  • Double Dee says:

    This recipe was my first ever cake of any kind. It was outstanding. We loved the little bit of crust. It gave it the perfect little sweet crunch. For my second foray I substituted 8oz of sour cream that was on hand. Should I have done anything additional to go with the sour cream substitution?

    • Swans Down says:

      Hi Double Dee, How’d the cake turn out? We’d love to know. If using sour cream you could have needed to add a small amount of baking soda to offset the acidy and a small amount of liquid to thin the sour cream a bit. Happy Baking!

  • Cheryl says:

    How much baking powder is acceptable to add?

    • Swans Down says:

      Hi Cheryl, Have you tried this recipe before? Do you have certain concerns? Feedback from our Kitchen is if you have concerns about the cake rising enough, or concerns of being able to mix the batter completely you can add a small amount of baking powder. I have additional info I will email to you. Happy baking!

  • Michael says:

    Will be trying this cake this week. I want to know if adding a teaspoon of baking powder will make a difference?

    • Swans Down says:

      Hi Michael, Have you tried this recipe before? Do you have certain concerns? Feedback from our Kitchen is if you have concerns about the cake rising enough, or concerns of being able to mix the batter completely you can add a small amount of baking powder. I have additional info I will email to you. Happy baking!

  • Mary Collins says:

    I have made this cake five times and each time I have loved the flavor and the cake but it has a crusted top and the sides are crusted and separates from the cake and leave crust to peel or eat. how can I get this to stop. I love this recipe. Please help

    • Swans Down says:

      Hi Mary, Due to the rich ingredients used in this recipe there will be a slight crust; this is natural for this cake. However, there are areas that cause a crust so if one is careful they can reduce a crust on regular pound cakes and reduce the thickness for Whipping Cream Pound Cake.

      #1 reason is overbeating batter. Then – Over baking – Oven temperature not being hot enough when cake placed into oven – Adding too much cake flour – Added less liquid than recipe calls for. If you need addition information please contact our Consumer Affairs Department at 504-272-2939.

  • Cheryl says:

    Can you use whole milk instead of heavy cream?

    • Swans Down says:

      Yes, one can substitute whole milk for heavy cream; keep all measurements the same with the recipe. You may want to consider our suggestion about adding additional vanilla to boost flavor.

      Another known substitution would be to combine 1/4 cup (57 grams) of melted butter with 3/4 cup of milk and mix thoroughly to make 1 cup of heavy cream.

      Either way the cake may not have the same level of richness and flavor as the heavy whipping cream contains more fat, but will still have a good tasting pound cake.

  • Rita Pita says:

    This is the only cake I bake for my family & they think I’m some kind of magician! It always comes out perfect everytime- it is a light, fluffy pound cake- I know that sounds like an oxymoron. The key is to not over mix the batter and be sure the butter isn’t too soft- just slightly squeezable. Also the room temp eggs.

    • Swans Down says:

      Hi Rita, This is absolutely one of our favorite recipes. Thanks for the mixing tip. You are 100% correct on not to over mix. Happy baking!

  • lisa mccarthy says:

    Hey I made the sour cream pound cake and my issue was the batter over flowed in my over I followed the directions what did I do wrong

    • Swans Down says:

      Oh my Lisa, We apologize that you had this happen. We’ve forwarded your information to our Consumer Affairs department. Someone will be reaching out to you.

  • SMcD says:

    Wonder if the cream should also be room temp (or at least allowed to warm a bit sitting on the counter before using)?

    • Swans Down says:

      Hi SMcD, Batters that are made with room temperature ingredients incorporate more evenly and tend to be smoother, while cold ingredients will bond together rather than incorporate. Happy baking!

  • Christy says:

    Can you use unsalted butter in place of the salted butter?

    • Swans Down says:

      Hi Christy, This recipe was developed using salted butter, but you can substitute unsalted butter. We would recommend you add approx 3/4 teaspoon of salt to the ingredient list to maintain the balance in the recipe.

  • Gracie says:

    Is it REALLY Salted butter not unsalted? I want to get it right and I’m used to baking recipes always using unsalted butter but I am a novice baker

    • Swans Down says:

      Hi Gracie, Some of our recipes are formulated with salted butter. Please follow the recipe instructions; all will be delicious!

  • Ann says:

    I remember making a cake like this in my homec class many, many years ago, it would rise and have a soft crunch top, but when I bake it now the flavor is good but it’s not rising properly, I can see on the side of the cake where it rises and then it stops, it’s like a bake line and it bakes a to crunchy top could it be my stove.

  • Tricia says:

    ALWAYS outstanding! I’ve made this cake for so many years and it is always just about perfect! It is our ‘go to’ for pound cake. It’s a super easy recipe and honestly, a never fail recipe. Today I added some butter extract as well as vanilla…wonderful addition! You can trust this recipe!

    • Swans Down says:

      Hi Tricia, We love to hear from our happy consumers! Whipping Cream Pound Cake is one of our favorite recipes as well. Thanks for the awesome post and the suggestion to add butter extract!

  • Dontay Paige says:

    I used this recipe but did the reverse creaming method as this prevents excessive gluten, this cake is definitely to die for

  • AJ says:

    I have been making this cake for years, this is my go to pound cake, it always turn out great.I even get request for it all the time.I would like to know if you can add chocolate or is there a recipe for one.

  • Cathy says:

    Can you half this recipe?

  • Debbie says:

    Made this pound cake several times and it turns out perfectly every time😍 wondering if I could turn this recipe into a lemon poppyseed cake? What proportions of lemon zest, juice, and poppyseed should I add… plus could I turn the glaze on the box into a lemon glaze?

    • Swans Down says:

      Hi Debbie, great idea! We’re going to work in our test kitchens on this and come up with a lemon and poppyseed version of this pound cake. Stay tuned to the site, and happy baking!

  • Cynthis says:

    Would love to bake this cake do you beat butter and sugar until light and fluffy or just to creamy

  • Bonita Manning says:

    This cake recipe is absolutely delicious! The first time I baked it, it was an instant hit with my family and friends. This is the only pound cake that I have ever baked that comes out perfectly everytime! Thanks for this recipe!

  • Jan says:

    This pound cake is so good that I couldn’t walk past it and not take a slice. I loved it.

  • Agnes Moore says:

    i want to know if I can use this receipe for a Chocolate pound cake, and how much chocolate should use. I love this receipe .

  • Alvin says:

    I tried this receive and did everything right. I used butter to grease the pan along with flour. The outter side and bottom kinda of burned. I didn’t take it out due to the middle was not done. Can you please tell me where I went wrong.

  • Phyllis says:

    I have been making this recipe for a little over 10 years and have been Nick named pound cake.
    I’ve witnessed everything from children sneeking a piece to adults not sharing a single crumb when asked.
    I must admit I’ve deviated by adding a tad lemon juice. Regards the glaze I cut in half and add Bacardi rum to taste. Adults only!
    Never had a complaint- even made in round cake pans.

  • Judi Hayes says:

    I love this perfect and simple pound cake recipe! I make it in an angel food tube pan and I use an extra teaspoon of vanilla. It comes out perfect: dense, moist and rich with a perfect crumb texture. Dress it up with berries and whipped cream, grill it with pineapple, drizzle with chocolate syrup, any way you want it – the real thing, as Van Halen says, is pound cake.

  • Lee says:

    I love this cake! It’s delicious, but it comes out cracked on top. Please help me solve this problem.

    • Swans Down says:

      Hi, Lee. One reason for that is if the flour is overmixed into the creamed sugar and butter. Once you’ve added the flour, reduce the speed on your mixer to low and mix until just combined. When the gluten in the four is over-developed, the cake can rise too quickly and then fall as it starts to cool off, which can cause the top to crack and the inside to become a bit too dense. Let us know if this helps!

  • Bernie says:

    Easy to make love it but I add lemon and vanilla flavor taste so good like that I’m hooked

  • Phyllis Carter says:

    Made several of the above following the above recipe. Normally my cakes turn out fantastic, but suddenly, I’m having problems with the middle not getting done, even after additional cooking time and being extremely careful not to overmix. My question is the same as Marvin’s – it is as though the mixture is not rising….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

    • Swans Down says:

      Hi Phyllis! You can always contact us from the link on our home page if you desire. This does sound like what sometimes happens when the gluten is over-worked by too much mixing or mixing at high speeds, but sounds like you are aware of that already and were careful to avoid it. Let us know how the next one goes!

  • David Sillers says:

    I made this on Easter, and it was a huge hit – so amazing. Rich, decadent, and just absurdly good.

  • Yvonne S Breaux-Adams says:

    I love the recipe each time I make the whip cream pound cake it comes out perfect. Now I would like to make a Sour Cream pound cake. Im not sure of the measurements. Please help…..Thank You

    • Swans Down says:

      Hi Yvonne, what a great idea! We’ve discussed this and think you can probably substitute the sour cream in the same amount as the whipping cream (1/2 pint, which is 1 cup). Let us know how it goes. 🙂

  • 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 .

  • 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

    • Swans Down says:

      Hi Chrissy! Are you using a bundt pan? You might want to switch to a tube pan, as the smooth surface makes it easier to get the cake out. We suggest using 1/2 pint heavy cream. We discussed this, and think that if you cream your butter and sugar extra slowly, add the (room temperature) eggs one at a time, and then slowly add the flour and cream, you should have a winner. Also, use the best ingredients you can find – the freshest eggs and the highest quality butter, cream and cane sugar that you can get are always recommended. Let us know how the next one goes! 🙂

  • 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.

  • 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.

  • Mary says:

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

  • Lizette Eckman says:

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

  • 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.

  • 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

    • Swans Down says:

      Hi Marvin! You can always contact us from the link on our home page if you desire. This does sound like what sometimes happens when the gluten is over-worked by too much mixing or mixing at higher speeds, but sounds like you are aware of that already and were careful to avoid it. Let us know how the next one goes!

  • Isabella Cooper says:

    This IS the best pound cake recipe to me.

  • 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.

  • Karen says:

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

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