Pound Cake with Heavy Cream – a delicious recipe with flour, sugar, Eggs, Baking powder, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C.
2
Line the mould with parchment paper.
3
Shift the ingredients.
4
Put the cream and granulated sugar in a bowl and whip with a hand mixer until stiff.
5
Add one egg at a time to Step 2 and continue to whisk constantly.
6
Add vanilla essence and whisk further.
7
Add the sifted dry ingredients into Step 3 and mix until evenly combined.
8
Pour the batter into the prepared mould to 80% full.
9
Give several sharp taps to get rid of excess air.
10
Pour leftover batter into cupcake liners.
11
Bake in the preheated oven for 40 minutes and when a skewer inserted comes out clean, it is done.
12
After cooled, slightly remove the pound cake from the mould and wrap with cling film tightly to cool completely.
750
kcal
Calories
26
g
Fat
71
g
Carbs
15
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 6 ingredients. The key ingredients include: 150 grams Plain flour, 120 grams Granulated sugar, 3 Eggs, 200 ml Heavy cream, and more.
Yes, Pound Cake with Heavy Cream 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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