Whipping Cream Pound Cake
Whip some heavy cream with our extra-fine cake flour and enjoy the velvety texture of this Southern dessert classic. Top with flavored glaze and serve with fruit or just eat it plain alongside a cup of coffee or tea.
- 1 ½ cups (3 sticks) salted butter, softened
- 3 cups white granulated sugar
- 6 large eggs, room temperature
- 3 cups Swans Down Cake Flour, sift before measuring
- ½ teaspoon vanilla extract
- ½ pint heavy whipping cream
- 2 cups sifted confectioners’ sugar
- ¼ cup (½ stick) butter, melted
- 2-4 tablespoons heavy cream
- 1/2 teaspoon vanilla or almond extract, optional
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).
In a large mixing bowl, cream butter, and 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 teaspoon vanilla extract. Pour into prepared pan.
Bake approximately 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 confectioners’ sugar and butter in medium size bowl. Stir in 2 tablespoons of the heavy cream. If desired, add ¼ teaspoon of almond extract or ½ teaspoon of vanilla extract. Beat until smooth and creamy, adding more cream 1 tablespoon at a time if necessary. Drizzle over cooled cake.