Whipped Pound Cake – a delicious recipe with butter, sugar, eggs, whipping cream, all-purpose, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Let the butter and eggs stand at room temperature for 30 minutes.
2
Beat the butter and sugar with an electric mixer on medium to high speed until light and fluffy, about 10 minutes.
3
Add the eggs, one at a time, beating 1 minute after each addition.
4
Beat whipping cream until stiff peaks form.
5
Add the flour and cream alternately to the egg mixture; beat just until combined after each addition.
6
Beat in vanilla.
7
Pour batter into a greased 10-inch tube pan.
8
Bake in a 300 degree oven for 1 hours 15 minutes.
9
Cool for 10 minutes on a wire rack.
10
Remove cake from pan and cool thoroughly on wire rack.
11
(Whipped cream substitute: 3/4 cup milk and 1/3 cup butter.
12
Use amount required for recipe.
13
Do this only for baking since this doesn't whip up like regular whipping cream.
14
).
1541
kcal
Calories
73
g
Fat
197
g
Carbs
30
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: 1 cup butter, 2 ½ cups sugar, 6 eggs, ½ cup whipping cream, and more.
Yes, Whipped 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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