Best 4 Whipping Cream Pound Cake Recipes

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Indulge in the heavenly goodness of Whipping Cream Pound Cake, a classic dessert elevated to new heights of flavor and texture. This moist and velvety cake boasts a rich, buttery crumb, thanks to the generous use of whipping cream. Vanilla extract and a touch of almond extract infuse it with a symphony of sweet and nutty notes, while a hint of lemon zest adds a refreshing brightness. Savor each bite as the delicate crumb melts in your mouth, leaving behind a trail of creamy, delectable bliss.

This article presents a collection of Whipping Cream Pound Cake recipes, each offering unique variations on this timeless classic. From the basic yet irresistible Original Whipping Cream Pound Cake to the decadent Chocolate Whipping Cream Pound Cake and the elegant Lemon Whipping Cream Pound Cake, these recipes cater to every taste preference.

The article also features specialized recipes for those with dietary restrictions. The Gluten-Free Whipping Cream Pound Cake provides a delightful alternative for individuals with gluten sensitivities, while the Vegan Whipping Cream Pound Cake offers a plant-based version that doesn't compromise on taste or texture.

For those who love a touch of indulgence, the article includes the irresistible Sour Cream Whipping Cream Pound Cake, which adds a layer of tangy richness to the classic recipe. And for those who prefer a hint of tropical flair, the Pineapple Whipping Cream Pound Cake incorporates crushed pineapple, coconut, and macadamia nuts for a taste of paradise.

Whether you're a seasoned baker or just starting your culinary journey, this article has the perfect Whipping Cream Pound Cake recipe for you. Each recipe is meticulously explained with clear instructions, ensuring success in your baking endeavors. So, preheat your oven, gather your ingredients, and prepare to embark on a delightful baking adventure with Whipping Cream Pound Cake.

Here are our top 4 tried and tested recipes!

WHIPPING CREAM POUND CAKE



Whipping Cream Pound Cake image

Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.

Provided by Toni Wiggins

Categories     Desserts     Cakes     Pound Cake Recipes

Time 3h10m

Yield 14

Number Of Ingredients 8

1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
3 cups cake flour
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
  • Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
  • Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
  • Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 68 g, Cholesterol 137.9 mg, Fat 21.8 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 12.9 g, Sodium 130.5 mg, Sugar 43.7 g

BLUE RIBBON WHIPPING CREAM POUND CAKE



Blue Ribbon Whipping Cream Pound Cake image

I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.

Provided by Deirdre Dee

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 16

Number Of Ingredients 7

2 ½ cups white sugar
1 cup butter
7 eggs
6 tablespoons cornstarch
2 ⅝ cups all-purpose flour
1 cup heavy whipping cream
2 tablespoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
  • Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
  • In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
  • Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
  • Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

Nutrition Facts : Calories 396 calories, Carbohydrate 50.4 g, Cholesterol 132.3 mg, Fat 19.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.4 g, Sodium 118.8 mg, Sugar 31.7 g

ELVIS PRESLEY'S FAVORITE WHIPPING CREAM POUND CAKE BY FREDA



Elvis Presley's Favorite Whipping Cream Pound Cake By Freda image

This recipe was Printed in a Local Mississippi Newspaper Over 20-25 Years ago. The recipe came from a Dear Old Friend Of Elvis's. This Lady, used to make this for him every Christmas and on Special Occasions according to the article. In the Article she made the Paper keep her Name Anonymous, for Fear that people would Bombard her...

Provided by FREDA GABLE

Categories     Cakes

Time 1h45m

Number Of Ingredients 7

ELVIS PRESLEYS FAVORITE WHIP CREAM POUND CAKE
3 c sugar
1/2 lb salted butter, = 2 sticks, softened @ room temp
7 eggs @ room temp
3 c cake flour, sifted twice
1 c whipping cream (heavy cream)
2 tsp good vanilla extract

Steps:

  • 1. Butter and Flour 10" tube or Bunt cale pan
  • 2. Crean together Sugar and Butter till fluffy
  • 3. Add Eggs, one at a time, Beat well after each.
  • 4. Mix in 1/2 the Sifted flour, (MUST SIFT the Flour Twice) then Whipping cream, then the other 1/2 of the SIFTED flour. Stir well
  • 5. Add Vanilla
  • 6. Pour into Prepared flour Coated pan. MUST be a Tall pan it Rises to a Full Angel food sized cake pan. Its a big Pound cake. (See Photo)
  • 7. Place in "Cold Oven" and turn on the Heat to 350* degrees, (DO NOT PREHEAT OVEN) My Personal Note: when I baked this in My Oven I baked this at 350 for 1 hr 50 min. and it was done. I tested with a sharp knife, as its pretty tall. My suggestion; Watch your ovens and check after 1 1/2 hrs as ovens do differ.
  • 8. Bake 1 hr 30 min. (1 1/2 hrs) until sharp knife inserted in the center comes out clean.
  • 9. Cool in pan, 5 min.
  • 10. Remove from pan and cool thoroughly.
  • 11. Wrap well this cake will Keep for several days. (even out on the Cupboard & Still be Moist and Good) . . I did just that. Note: (This recipe is printed as it was in the Mississippi Newspaper article) Original Recipe does not say this, But I have used other flavors, such as, Orange and Lemon Extract in place of Vanilla, for Lemon or Orange Pound cake.

NEE'S WHIPPING CREAM POUND CAKE



Nee's Whipping Cream Pound Cake image

This is a great recipe from my grandmother. She even taught both of my brothers how to make this because it is a family favorite. I hope you enjoy it as much as we do.

Provided by Sherrybeth

Categories     Dessert

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 8

2 cups butter, softened
3 cups sugar
8 large eggs
3 1/2 cups all-purpose flour
2/3 cup whipping cream
2 teaspoons vanilla flavoring
1 teaspoon butter flavoring
1 teaspoon almond flavoring

Steps:

  • Using a heavy mixer, beat the butter until light and creamy (about 2 minutes).
  • Gradually add the sugar and beat well on medium speed for 6 minutes.
  • Add the eggs, one at a time.
  • Add the flour and whipping cream, alternating, but beginning and ending with flour and blending on low until mixture is well blended.
  • Add the flavorings.
  • Pour batter into a tube pan which has been greased and floured to prevent sticking.
  • Bake at 300° for 1 1/2 hours (depending on your oven, it might take longer--insert a wooden toothpick in the center and if it comes out clean, the cake is done).
  • Cool on wire rack for 15 minutes before turning out on to cake plate.
  • This can also be baked in 2 loaf pans for 1 hour or so (use the toothpick method to test for doneness).

Nutrition Facts : Calories 520, Fat 29.3, SaturatedFat 17.7, Cholesterol 167.6, Sodium 242.8, Carbohydrate 58.9, Fiber 0.7, Sugar 37.6, Protein 6.4

Tips:

  • Use room temperature ingredients. This will help the cake batter to mix together more smoothly and evenly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help the cake to rise evenly.
  • Don't open the oven door during baking. This can cause the cake to fall.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

Whipping cream pound cake is a delicious and versatile cake that can be enjoyed for many occasions. With its rich flavor and moist texture, this cake is sure to be a hit with everyone who tries it. Whether you're making it for a special occasion or just for a weekend treat, this cake is sure to please.

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