Whipping Cream Pound Cake
A rich and tender pound cake made with whipping cream, resulting in a moist and decadent crumb. Perfect for any occasion!
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Preparation Steps
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a bundt pan.
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the heavy whipping cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
This pound cake is delicious served plain, dusted with powdered sugar, or with your favorite frosting. It keeps well at room temperature for a few days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!