Move over, Sara Lee! There’s a new pound cake in town and it is the best there is!
Among my family and friends, everyone has a favorite cake that they request for their birthdays or other special occasions. I love all cake, but I particularly look forward to my best friend’s birthday because she always wants me to make this whipping cream pound cake. I am always over-the-moon happy to oblige because this is one of the most moist and flavorful cakes on earth.
So what exactly is a pound cake? It has a really interesting history. Back in the 1700s in England, recipes were often spread by word of mouth because lots of people couldn’t read or write. This made the pound cake very popular because it was easy to memorize the ingredients: a pound each of butter, sugar, flour, and eggs. After a recipe for pound cake was published in American Cookery, the first known cookbook written by an American (Amelia Simmons in 1796), its popularity soared, even though this confection was already a favorite of Southern bakers.
This cake, which has a lovely, crusty exterior and an incredibly moist and tender interior (thanks to the addition of the whipping cream), is wonderfully rich and deeply flavored with both vanilla and almond extracts. Although the recipe contains no baking powder or baking soda, the eggs contribute to its ability to rise. Make sure all of your ingredients are room temperature before you begin to ensure that everything will be completely incorporated. It probably won’t surprise you that this cake takes a long time to bake, but it’s worth the wait (and will make your kitchen smell amazing). Cool it completely before serving so it will slice beautifully.
How Do I Store Leftovers?
Once the whipping cream pound cake is completely cool, wrap it in plastic wrap and then in aluminum foil and store at room temperature for up to 3 days. You can also freeze it wrapped like this or in an airtight container for up to 3 months.
Serving Suggestions
A delightful way to enjoy whipping cream pound cake is with a rich, satisfying cup of coffee. The vanilla and almond notes in this Vanilla Spice Latte pair beautifully with the flavors in the cake, but it’s also great with an Iced Americano.
One way I love to serve whipping cream pound cake is with a big dollop of Homemade Whipped Cream or this incredibly thick and rich Diplomat Cream, and then topped with Roasted Summer Berries. For all the cake and ice cream fans out there, try whipping cream pound cake with Brown Sugar Ice Cream and a generous drizzle of Homemade Caramel Sauce. Another favorite around here is serving the cake with Chocolate Whipped Cream, Marshmallow Hot Fudge Sauce, and some chopped up Candied Pecans.
Whipping Cream Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour sifted
- Pinch of kosher salt
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch tube or Bundt pan.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition.
- Alternately add the sifted flour, salt, and heavy whipping cream, starting and ending with flour. Stir in the vanilla and almond extracts.
- Pour the batter into the prepared pan. Bake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Serve as desired.
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