Best Whipping Cream Pound Cake
This old fashioned Whipping Cream Pound Cake has been a tried and true recipe made by my mom for over 30 years. It's made with 7 simple ingredients and differs from a traditional pound cake in that some of the butter is cut with heavy cream. Baked up in a tube pan, it's a crowd-winning dessert that's great served with berries, ice cream, or even chocolate sauce.
Ingredients
- 1/2 pound salted butter (softened)
- 3 cups granulated sugar
- 6 eggs
- 3 1/4 cups all-purpose flour
- 8 ounces heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Directions
- 1
Preheat the oven to 325ºF.
- 2
Butter and line and tube pan with parchment paper.
- 3
Cream sugar and butter until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
- 4
Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
- 5
Add half of the flour. Once combined, add half of the whipping cream. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute.
- 6
Blend in vanilla extract and lemon juice.
- 7
Once smooth, add remaining flour and whipping cream and mix well. Mix on low speed until the ingredients start to combine, then increase to medium-high speed to mix for 30 seconds.
- 8
Pour into the prepared tube pan and bake 1 hour 20 minutes to 1 hour 25 minutes.
- 9
Cool 3-5 minutes, then invert onto a serving dish.