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Whipping Cream Pound Cake


  • 1 ½ cups (3 sticks) – salted butter, softened
  • 3 cups – white granulated sugar
  • 6 large – eggs (room temp.)
  • 3 cups – sifted Swans Down Cake Flour
  • ½ tsp – vanilla extract
  • ½ pint – Heavy Whipping Cream

GLAZE (If desired)

  • 2 cups – sifted powdered sugar
  • ¼ cup (½ stick) – butter, melted
  • 2 – 4 Tbsp – heavy cream
  • Extract/flavoring, if desired


PREHEAT oven to 325°F.

BUTTER and lightly flour a 10-inch tube pan or bundt pan (if using a bundt pan, make sure butter and flour completely coat indentations from designs so cake won’t stick in them). Sift Swans Down Cake Flour once then measure; set aside.

IN large mixing bowl, cream butter then gradually add sugar beating on medium speed until creamy.  Add eggs, one at a time, beating just until blended after each addition.  Add Swans Down Cake Flour and heavy whipping cream alternately beating on low speed until just blended as over beating will yield a dry and heavy cake.  Add vanilla; for richer flavor, add additional 1 ½ tsp. vanilla extract.  Pour into prepared pan.

BAKE approx. 1 hour and 15-30 minutes or until a long tester inserted in center of cake comes out completely clean.  Cool in pan on wire rack 15-20 minutes.  Remove from pan, and cool completely on wire rack.


COMBINE powdered sugar and butter in medium size bowl.  Stir in 2 Tbsp. of heavy cream.  If desired, add ¼ tsp. of almond extract or ½ tsp. of vanilla extract.  Beat until smooth and creamy, adding more cream 1 Tbsp. at a time if necessary.  Drizzle over cooled cake.

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