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 1/2 cups unsalted butter softened; 3 cups sugar; 6 large eggs; 3 cups Swans Down Cake Flour sifted; 1 cup heavy whipping cream; 2 teaspoons vanilla extract; 2 cups confectioners sugar sifted; 1/4 cup butter melted; 1/2 cup heavy whipping cream; 1/2 teaspoon vanilla extract

Servings: persons

1 1/2 cups unsalted butter softened
3 cups sugar
6 large eggs
3 cups Swans Down Cake Flour sifted
1 cup heavy whipping cream
2 teaspoons vanilla extract
2 cups confectioners sugar sifted
1/4 cup butter melted
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract

1
Preheat oven to 325u00b0. Spray a 10-cup Bundt pan with baking spray with flour; set aside. In a large bowl, beat butter with an electric mixer at high speed until creamy, about 2 minutes. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, beating well after each addition. Reduce mixer speed to low. Alternately add flour and cream to butter mixture, beginning and ending with flour. Spoon mixture into prepared pan. Bake for 11/2 hours, or until a wooden pick inserted near center comes out clean. Cool cake in pan for 10 minutes; remove to wire rack to cool completely. Pour Glaze over cake. Store at room temperature in an airtight container for up to 5 days.
2
Sweet Cream Glaze: In a medium bowl, whisk together sugar and butter. Add cream until desired consistency is reached. Stir in vanilla. Use immediately.

2539

kcal

Calories

128

Fat

324

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 10 ingredients. The key ingredients include: 1 1/2 cups unsalted butter softened, 3 cups sugar, 6 large eggs, 3 cups Swans Down Cake Flour sifted, 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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