Moist Whipping Cream Pound Cake

Moist Whipping Cream Pound Cake




Cook time 1 hour 30 mins
Total time 1 hour 30 mins

Serves: Makes 1 cake



  • 170g          unsalted butter, softened
  • 300g          white sugar
  • 3 eggs       room temperature
  • 150g          cake flour, sifted (or 127 AP flour + 45g cornstarch)
  • 1/2 cup      heavy whipping cream
  • 1/2 tbsp     vanilla extract
  • 1/4 tsp       almond extract
  • 1/4 tsp       lemon extract



  1. In a large bowl cream the butter with the sugar until well combined (about 5 minutes)
  2. Add the eggs one at a time and mix completely after each egg.
  3. Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition.
  4. Stir in the extracts.
  5. Grease and flour a 9.5 bundt pan.
  6. Spoon the batter into the pan and jiggly the pan to even out the batter when done.
  7. Place into a cold oven on the middle rack and turn the oven to 325.
  8. Bake for 1 hour and 20-30 minutes or until a toothpick inserted into center comes out clean.
  9. Let cake cool in the pan for a fe minutes before removing to finish cooling on a cooling rack
  10. Serve and enjoy!


Whipping Cream Pound Cake