Moist, Dense, Heavy Cream Pound Cake – a delicious recipe with granulated sugar, butter, eggs, cake flour, heavy whipping cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream sugar and softened butter until smooth.
2
Add eggs in 1 at a time, mixing well between each addition.
3
sift in 1 1/2 cups cake flour, and combine.
4
Add heavy cream to mixture, stir in well.
5
sift in the remaining 1 1/2 cups cake flour and combine until smooth.
6
Stir in vanilla extract and additional optional flavors.
7
Pour into Greased and floured bundt pan or 2 loaf pans.
8
Place in the middle of a cold oven, turn on heat to 350 degrees F.
9
Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
10
(the smaller the pan, the less time it will take to bake.).
11
Remove from oven and let cool before removing from pan.
12
store in an airtight container or wrap with aluminum foil.
1789
kcal
Calories
86
g
Fat
226
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups granulated sugar, 1 cup butter, softened (two sticks, no substitutions!), 7 large eggs, 3 cups cake flour, and more.
Yes, Moist, Dense, Heavy Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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