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Whipping Cream Pound Cake

By Britney
Prep: 25 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 40 minutes
Servings: 15
a slice of whipping cream pound cake on a plate with strawberries and forks.
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This whipping cream pound cake is rich, buttery, and ultra-moist with a tender crumb and golden crust - the perfect pound cake!

Equipment

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Ingredients 

  • 1 1/4 cups (280 g) Salted Butter, (room temperature)
  • 1 tbsp (14 g) Vegetable Oil
  • 2 1/4 cups (450 g) Sugar
  • 4 large (200 g) Eggs, (room temperature)
  • 1 (18 g) Egg Yolk
  • 1 tbsp (15 g) Lemon Juice
  • 2 3/4 cups (344 g) All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Nutmeg
  • 1 cup (240 g) Heavy Cream, (room temperature)
  • 1 tbsp Vanilla Extract
  • 1/2 tsp Lemon Emulsion, (or lemon extract)
  • 1/2 tsp Almond Extract

Vanilla Cream Glaze

  • 2 cups (240 g) Powdered Sugar
  • 4 tbsp (56 g) Salted Butter, (melted)
  • 1/4 cup (60 g) Heavy Cream
  • 1 tsp Vanilla Extract
  • pinch Kosher Salt

Instructions 

  • Preheat the oven to 325 degrees F. Spray a 10-cup bundt pan with nonstick baking spray 
  • In a large bowl, whisk together all purpose flour, baking powder, kosher salt, and nutmeg. 2 3/4 cups All Purpose Flour 1/2 tsp Baking Powder 1/2 tsp Kosher Salt 1/8 tsp Nutmeg
  • Add room temperature butter, vegetable oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 5-6 minutes, until light and fluffy and pale in color. 1 1/4 cups Salted Butter 1 tbsp Vegetable Oil 2 1/4 cups Sugar
  • Reduce mixer to low speed and begin adding eggs and egg yolk, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula after adding the 3rd egg and again after all of the eggs/yolk are added. Then add lemon juice and mix until just combined, about 5 seconds. It's ok if the batter splits a little, this is perfectly normal and it will come back together once all of the dry ingredients are added. 4 large Eggs 1 Egg Yolk 1 tbsp Lemon Juice
  • Add half of the dry ingredients to the stand mixer and mix until just combined, about 15 seconds. Then pour in the heavy cream, vanilla extract, lemon emulsion, and almond extract. Mix until combined, about 10 seconds. Scrape down the sides of the bowl again and add the remainder of the flour mixture. Mix until combined. Scrape down the sides of the bowl again, ensuring that everything is combined and smooth. 1 cup Heavy Cream 1 tbsp Vanilla Extract 1/2 tsp Lemon Emulsion 1/2 tsp Almond Extract
  • Pour cake batter into the prepared bundt cake pan and bake for 1 hour and 15-20 minutes, until a wooden skewer comes out with just a few moist crumbs. 
  • Allow the cake to cool in the pan for at least 10-15 minutes, then turn over onto a wire rack to cool completely. 
  • Once the cake has cooled completely, make the glaze. Combine melted butter and powdered sugar in a large mixing bowl. Whisk together until combined, then add heavy cream, lemon juice, and vanilla extract. Mix until just combined and smooth, then pour over the cake. 4 tbsp Salted Butter 2 cups Powdered Sugar 1/4 cup Heavy Cream 1 tsp Vanilla Extract pinch Kosher Salt

Notes

  • Use room temperature ingredients. Let your butter, eggs, heavy cream, and buttermilk sit out before baking. This helps everything mix more smoothly and evenly.
  • Let the cake cool in the pan, then finish cooling on a rack. Cool for 10–15 minutes in the pan, then carefully turn it out to finish cooling. This helps the structure set and prevents sogginess.
  • Use a kitchen scale to measure all of the ingredients. The volumetric measurements are provided in the recipe card! Weighing your ingredients creates the most consistent bakes. It's worth the small bit of extra work. 
  • Don’t overmix once the flour goes in! Gently fold in the flour just until combined—over mixing can make the cake tough and chewy.
  • Add eggs one at a time. Mix each egg in fully before adding the next to avoid a curdled batter and keep everything silky smooth. This is an important step, don't rush it! 

Nutrition

Calories: 526kcal, Carbohydrates: 64g, Protein: 5g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 263mg, Potassium: 72mg, Fiber: 1g, Sugar: 46g, Vitamin A: 947IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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