• Prep Time: 15 mins
  • Cooking Time: 90 mins
  • Serves: 12

Whipping Cream Pound Cake

  • Recipe Submitted by on

 Ingredients List

  • 3 cups sugar
  • 1 cup real butter, at room temperature (no substitution)
  • 6 large eggs at room temperature
  • 3 cups sifted all-purpose flour
  • 1 cup whipping cream, NOT WHIPPED (also known as heavy cream)
  • 1 tablespoon good vanilla extract


Preheat the oven to 350 degrees F.
Spray a bundt pan with non-stick spray or flour and grease pan, whichever you prefer.
*If you have a 10-inch bundt pan, wrap aluminum foil around the outside of the bundt pan to prevent any batter from leaking out.
In the bowl of your stand mixer, cream butter until smooth. Add sugar and cream until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition.
Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
Add vanilla and mix on low to medium until well combined.
Pour batter into a buttered and floured prepared 10-inch tube or bundt pan.
Bake for 1 hour 25 to 30 minutes. (it takes the full 90 minutes for mine)
Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
Store in an airtight container on the countertop 3 to 4 days.

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