Whipping Cream Pound Cake

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.

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  • This is the best poundcake I have ever tasted. I really really love it, and I share it with my friends and they all love it constantly requesting that I make one for them again and again. I use vanilla and almond extract, but it’s good with just the vanilla. I also have combined it with vanilla almond and rum extract.

    • Thank you so much for sharing this! We're honored that Swans Down has become part of such special memories with your friends and we love hearing how our bakers make each recipe their own!

  • This was one of the best cakes I've ever made. I made 2/3 of the recipe, because my Bundt pan is a little smaller. It was divine!

  • This pound cake recipe always gets great reviews when I make it. I top mine with a homemade caramel icing. Delicious!

  • I have been making this poundcake for 3 years and have shared this recipe with a lot of friends. I have also used maple extract, which is amazing, and blueberry with almond extract, a family favorite.

    • Hi Sophie the recipe is listed above. You are welcome to print it out. Please let us know how it goes for you!

  • I made this recipe and it turned out wonderful fantastic it don't need no glaze to it🙂

    • Thank you Camilla! We love to hear positive feedback. To glaze or not to glaze that is the question!

  • Hello I am new I seen this recipe I am going to try it this evening and I will let you know how it turns out

    • Hi Helen,
      I will email you a copy of the Heavy Whipping Cream Pound Cake. Be on the lookout for it. Happy Baking and Enjoy. Best wishes from Swans Down.

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