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Light golden homemade bundt cake on a white fluted plate, bakery-style dessert, perfect for baking recipes.

Whipping Cream Pound Cake

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 543 kcal

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.
    Flour and baking ingredients in a white bowl with a whisk on a textured gray surface.
  • Alternately add the sifted flour, salt, and heavy whipping cream, starting and ending with flour. Stir in the vanilla and almond extracts.
    Flour, eggs, and milk in a mixing bowl for baking recipes on Baked Bree.
  • 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.
    Fluffy vanilla cake batter in a bundt pan ready for baking.
  • Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Serve as desired.

Nutrition

Calories: 543kcalCarbohydrates: 74gProtein: 7gFat: 25gSaturated Fat: 15gSodium: 40mgFiber: 1g
Keyword Whipping Cream Pound Cake
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