Whipping Cream Pound Cake
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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 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). 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

    • 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!

  • 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

    • 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! 🙂

  • 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 .

  • 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. 🙂

  • David Sillers says:

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

  • 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!

  • Bernie says:

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

  • 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!

  • 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.

  • 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.

  • 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.

  • 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 .

  • Jan says:

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

  • 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!

  • Cynthis says:

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

  • 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!

  • Cathy says:

    Can you half this recipe?

  • 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.

  • 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

  • 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!

  • 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.

  • 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!

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