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.
GLAZE (optional)
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.
View Comments
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.
Those are great flavor variations, Monica! Thanks for sharing!
I'm enjoying eating the Whipping Cream Pound Cake all the time.
That is lovely, Alfred! Happy baking!
Recipe please and thank you!
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
Could I get a copy of heavy whipping cream pound cake
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.
Can I hve ther ecipe fpr the whipping cream pound cake recipe?
Hi Deborah,
I will email a copy of the recipe to you. I hope you enjoy it. Happy Baking.
I've just halved this recipe and put it in a loaf pan. It's in the oven now, so fingers crossed. The batter was delicious!
I'm commenting because I see people are getting PDF copies of the recipe sent to their email and I'd like one for my recipe file. I made this off the back of the box.
HI Andrea, I will happily send you an email with a PDF of the recipe for your files. I am excited to hear how your cake comes out. Please let us know the results. Happy Baking and enjoy the cake!