Whipping Cream Pound Cake
This old fashioned Whipping Cream Pound Cake has been a tried and true recipe made by my mom for over 30 years. It’s made with 7 simple ingredients and differs from a traditional pound cake in that some of the butter is cut with heavy cream. Baked up in a tube pan, it’s a crowd-winning dessert that’s great served with berries, ice cream, or even chocolate sauce.
The whipping cream pound cake is a dessert so luscious and decadent that it’s sure to become a staple in your baking repertoire. It’s rich and buttery, with a fine crumb that is velvety and tender! My mom always called this cake her “Sweet Cream Pound Cake.”
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Looking for more old-fashioned, sure-bet dessert wins? Be sure to check out my mom’s Lemon Blueberry Pound Cake, Granny’s 1234 Cake, or my delectable Honey Bun Cake!
Table of Contents
Why You’ll Love this Recipe
- Versatility: This basic recipe serves as a versatile canvas for creativity. You can add various flavorings, fillings, and frostings.
- Consistent Results: The simplicity of the 1234 cake recipe, coupled with the reliable measurements, ensures consistent moist, tender, and delicious results.
- Simplicity: This cake is easy to make with only 7 simple ingredients.
- Precious Memories: Having a slice brings back sweet memories of family holidays and celebrations.
Elvis Presley Pound Cake
This cake is also known as an Elvis Presley pound cake because it’s rumored to be the legend’s favorite dessert. It is a classic pound cake recipe made with butter, sugar, eggs, flour, and flavorings such as vanilla extract or lemon zest.
The history of the Elvis Presley pound cake is somewhat shrouded in mystery. While there is no definitive evidence that Elvis Presley himself actually had a favorite pound cake recipe, the cake has become associated with him over the years due to its reputation as a decadent and indulgent dessert, much like the King of Rock and Roll himself.
Some versions of the story claim that Elvis Presley’s personal chef, Mary Jenkins Langston, created the pound cake recipe specifically for him, while others suggest that it was a favorite dessert that he enjoyed during his time in the South. However, these claims have not been substantiated, and the true origins of the Elvis Presley pound cake remain unclear.
Despite the uncertainty surrounding its history, the Elvis Presley pound cake has become a beloved dessert among fans of the singer and Southern cuisine alike. It is often enjoyed on special occasions or as a comforting treat, and its rich and buttery flavor makes it a timeless classic in the world of baking.
Unlike a traditional pound cake that has a pound of butter, this cake uses heavy whipping cream in place of some of the butter. This gives the cake more moisture and in turn makes it more moist and tender!
Laura Ashley’s Pro Tip: Ensure all your baking ingredients are at room temperature before starting. This allows for better incorporation of ingredients and promotes even baking.
Ingredients in Old Fashioned Pound Cake
- Salted Butter: Adds moisture, richness, and flavor to the cake. It contributes to the cake’s tenderness and helps create a soft crumb.
- Granulated Sugar: Adds sweetness, moisture and tenderness to the cake.
- Eggs: Gives stability and structure to the cake as well as helps the cake rise. It also adds tenderness, moisture and flavor.
- All-Purpose Flour: The main structural component of the cake. It provides the framework for the cake’s texture, supporting the other ingredients.
- Heavy Whipping Cream: Adds moisture and richness to the pound cake. The fat content in the cream helps create a tender and moist texture in the cake.
- Vanilla Extract: Both an aromatic to this cake as well as enhancement to all of the flavors.
- Lemon Juice: Adds a bright and tangy flavor to the pound cake. The acidity also acts as a tenderizing agent, helping to soften the gluten in the flour and resulting in a more tender crumb.
TOOLS YOU’LL NEED
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Spatula
- Tube Pan
- Measuring Cups and Spoons
- Liquid Measuring Cups
How to Make Whipping Cream Pound Cake
- Butter and line and tube pan with parchment paper.
- Cream sugar and butter until smooth.
- Add eggs one at a time, beating until well combined after each egg.
- Add half of the flour. Once combined, add half of the whipping cream.
- Blend in vanilla extract and lemon juice.
- Once smooth, add remaining flour and whipping cream and mix well.
- Pour into the prepared tube pan and bake in a preheated 325ºF oven for 1 hour 20 minutes.
- Cool 3-5 minutes, then invert onto a serving dish.
Pro Tips for Recipe Success
- Toppings that would be excellent for this cake are fresh whipped cream, fresh berries, a homemade berry glaze, sliced almonds and/or fresh mint. Fresh raspberry sauce drizzled on top is a delicious and beautiful touch!
- Bring the ingredients to room temperature before starting. This helps ensure proper incorporation and a smoother batter.
- Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
- Follow the recipe instructions for baking time and temperature. However, ovens may vary, so it’s a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.
- For optimal pan-cake release, I recommend NOT SKIPPING the step of lining the buttered pan with parchment paper.
- You can add additional lemon zest or vanilla, almond or lemon extracts.
- Measure the flour correctly with spoon and level method.
- Cool completely before slicing and serving.
- This recipe calls for a tube pan which has straight, high sides and a hollow tube in the center, which promotes even baking and heat distribution.
Variations
- Citrus: Add zest from lemons, oranges, or limes to the batter for a refreshing citrus flavor. You can also incorporate a splash of citrus juice for an extra burst of brightness. You can also serve with a spoon of Lemon Curd with Honey.
- Chocolate: You can add chocolate chips or chunks for extra richness and texture.
- Berry: Fold fresh or frozen berries, such as strawberries, blueberries, or raspberries, into the batter for a burst of fruity flavor. You can also add a swirl of berry jam or preserves for added sweetness.
- Almond: Add almond extract or finely chopped almonds to the batter for a subtle nutty flavor. You can also top the cake with sliced almonds.
- Lemon Poppy Seed: Add poppy seeds and lemon zest to the batter for a delightful combination of flavors and textures. A lemon glaze drizzled over the top adds an extra layer of sweetness and tanginess.
- Coconut: Add shredded coconut or coconut extract to the batter for a tropical twist. You can also top the cake with toasted coconut flakes.
- Vanilla Bean: Use real vanilla bean seeds or vanilla bean paste instead of vanilla extract for a more intense vanilla flavor. You can also scrape the seeds from a vanilla bean pod and fold them into the batter for a beautiful speckled appearance.
- Spiced: Add warm spices such as cinnamon, nutmeg, or cardamom to the batter for a cozy and comforting flavor profile. You can also add a swirl of cinnamon sugar or a sprinkle of spices on top of the cake before baking.
STORAGE AND FREEZING
When stored properly in an airtight container at room temperature, a sweet cream pound cake can stay fresh for up to 3-4 days. If refrigerated, it can last up to a week.
You can also freeze this old fashioned cake. Make sure to wrap it tightly in plastic wrap and then foil before freezing. Thaw it in the refrigerator before serving.
Frequently Asked Questions
Yes, you can typically use whipping cream as a substitute for heavy cream in cake recipes. Both whipping cream and heavy cream contain a similar amount of milk fat, generally around 36-40%, so they can often be used interchangeably in recipes without significantly affecting the texture or flavor of the cake.
Using heavy cream instead of milk in a cake recipe can result in a richer and denser texture, as heavy cream has a higher fat content than milk.
Heavy whipping cream adds moisture and richness to baked goods due to its high fat content. This can result in a tender and moist texture, especially in cakes, cookies, and pastries. When whipped, the air incorporated into the cream creates bubbles, which help baked goods rise and become lighter in texture.
Ultimately, both heavy whipping cream and half-and-half can be used to make delicious pound cakes, but the choice depends on personal preference and dietary considerations. If you prefer a richer and more indulgent pound cake, heavy whipping cream may be the better option. However, if you prefer a lighter texture and milder flavor, half-and-half may be more suitable.
Creaming the butter and sugar together thoroughly until light and fluffy creates air pockets that contribute to the cake’s texture and rise. When heavy whipping cream is whipped, the air incorporated into the cream creates bubbles, which also helps with the cake’s rise.
A tube pan has straight, high sides and a hollow tube in the center, which promotes even baking and heat distribution. A bundt pan has decorative, fluted or grooved sides with a hollow tube, creating a distinct and decorative shape.
Yes, you can make this cake in various types of pans, including loaf pans, a bundt pan, round cake pans, or even as cupcakes. Adjust the baking time accordingly based on the size and shape of the pan you choose.
You can substitute the flour with your favorite xanthan gum containing gluten-free flour. Gluten free pound cake tends to be dryer, so it won’t stay as tender stored at room-temperature as long. It’s also ideal to serve with whipped cream and/or berries to add moisture.
More Easy Dessert Recipes to Try
Best Whipping Cream Pound Cake
Ingredients
- 1/2 pound salted butter softened
- 3 cups granulated sugar
- 6 eggs
- 3 1/4 cups all-purpose flour
- 8 ounces heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 325ºF.
- Butter and line a tube pan with parchment paper.
- Cream sugar and butter until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
- Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
- Add half of the flour. Once combined, add half of the whipping cream. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute.
- Blend in vanilla extract and lemon juice.
- Once smooth, add remaining flour and whipping cream and mix well. Mix on low speed until the ingredients start to combine, then increase to medium-high speed to mix for 30 seconds.
- Pour into the prepared tube pan and bake 1 hour 20 minutes to 1 hour 25 minutes.
- Cool 3-5 minutes, then invert onto a serving dish.
Video
Notes
Pro Tips for Recipe Success
- Toppings that would be excellent for this cake are fresh whipped cream, fresh berries, a homemade berry glaze, sliced almonds and/or fresh mint.
- Bring the ingredients to room temperature before starting. This helps ensure proper incorporation and a smoother batter.
- Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
- Follow the recipe instructions for baking time and temperature. However, ovens may vary, so it’s a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.
- For optimal pan-cake release, I recommend NOT SKIPPING the step of lining the buttered pan with parchment paper.
- You can add additional lemon zest or vanilla, almond or lemon extracts.
- Measure the flour correctly with spoon and level method.
- Cool completely before slicing and serving.
- This recipe calls for a tube pan which has straight, high sides and a hollow tube in the center, which promotes even baking and heat distribution.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Do you have to use that much sugar, would 2 cups do?
I’ve never adjusted mom’s recipe, but you could try. 🙂
Hi Laura, I’d like to make this cake but am worried there’s no baking powder or raising agent. ..
None needed 🙂 If made by the recipe exactly, it’ll turn out just like you see…tall and tender. I hope you love it!
I’m making it now, can I use a bundt pan? if so should I try putting parchment paper in it?
Yes, you can make it in a bundt pan too 🙂 Definitely prepare the pan well for easy release.
If I half the recipe do I half the time? When do I put there sliced almonds on, before or after baking?
This recipe doesn’t have sliced almonds. I’m thinking this might be another recipe you’re making 🙂
This cake is dangerously delicious
LOL! It is indeed! 🙂 I’m so happy you like it so much too!
The very best pound cake I have ever eaten.
I’m so happy you like it so much!!
First, how darling is your sweet mom!!? Second, this bundt cake (I made in a bundt pan, didn’t have a tube pan) was AMAZING! So moist and flavorful! Wowzers!
That made my heart so happy, Kathleen! Thank you!! I’m so happy you loved it so much!!
What a luscious pound cake! It’s so easy to make and we loved this delicious cake.
Wonderful!! I’m so happy you liked it so much!
Oh, my word — this pound cake is PURE HEAVEN!! This recipe is a keeper! Thank you so much!
YAY!! I’m so happy you made it and liked it so much too!! THANK YOU!!!