Whipping Cream Pound Cake Recipe

Name: Whipping Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3 cups sugar; 6 large eggs; 1 cup heavy whipping cream; 1/4 teaspoon cream of tartar; 2 teaspoons vanilla extract; 3 cups cake flour; Glaze; 1 1/2 cups powdered sugar; 2 tablespoons water; 1/2 teaspoon vanilla; 1/2 cup almond brickle chips

Servings: persons

1 cup butter, softened
3 cups sugar
6 large eggs
1 cup heavy whipping cream
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 cups cake flour
Glaze
1 1/2 cups powdered sugar
2 tablespoons water
1/2 teaspoon vanilla
1/2 cup almond brickle chips

1
Preheat oven to 350 degrees.
2
Grease a bundt pan, set aside.
3
Beat butter at medium speed with an electric mixer until creamy.
4
Gradually add sugar, beating well.
5
Add eggs, one at a time, beating well after each addition.
6
Combine cream, cream or tartar and vanilla.
7
Add to butter mixture alternating with flour, beating at low speed until blended.
8
Pour batter into bundt pan and bake for l hour or until toothpick inserted in the center comes out clean.
9
Cool in pan on a wire rack for 10-15 minutes.
10
Remove from pan and transfer to a serving platter.
11
Pour glaze over warm cake.
12
To glaze: combine powdered sugar, water, vanilla and almond brickle chips in a bowl, stir until well blended.

2093

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, softened, 3 cups sugar, 6 large eggs, 1 cup heavy whipping cream, and more.

Yes, Whipping 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.

Whipping Cream Pound Cake

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