Whipping Cream Pound Cake
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Ingredients
  • 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
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). 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.

GLAZE

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.

Reviews
  • 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 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! 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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