1 Votes
Rate This Recipe
  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars

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

GLAZE (optional)

  • 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.