Whipping Cream Pound Cake
This whipping cream pound cake is rich, buttery, and ultra-moist with a tender crumb and golden crust - the perfect pound cake!
Equipment
- 15-cup Bundt Pan
Ingredients
- 2 cups (454 g) Salted Butter, (room temperature)
- 3 cups (600 g) Sugar
- 6 large (300 g) Eggs, (room temperature)
- 1 1/2 tbsp (1 1/2 tbsp) Vanilla Extract
- 4 cups (500 g) Cake Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 1 1/4 cup (300 ml) Heavy Cream, (room temperature)
- 1/4 cup (60 g) Buttermilk, (room temperature)
Vanilla Cream Glaze
- 2 cups (240 g) Powdered Sugar
- 4 tbsp Salted Butter, (melted)
- 1/4 cup (60 ml) Heavy Cream
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- pinch Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. Spray a 12 or 15 cup bundt pan with nonstick baking spray
- Add room temperature butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 7-8 minutes, until light and fluffy and pale in color.
- Reduce mixer to low speed and begin adding eggs, 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 eggs and again after all of the eggs are added.
- In a large bowl, whisk together cake flour, baking powder, kosher salt, and nutmeg. Add half of the dry ingredients to the stand mixer and mix until just combined, about 15 seconds. Then pour in the heavy cream, buttermilk, and vanilla 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.
- Pour cake batter into the prepared bundt cake pan and bake for 1 hour and 20-30 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, vanilla extract, and a pinch of kosher salt. Mix until just combined and smooth, then pour over the cake.
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: 594kcal, Carbohydrates: 65g, Protein: 7g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 162mg, Sodium: 474mg, Potassium: 95mg, Fiber: 1g, Sugar: 41g, Vitamin A: 1163IU, Vitamin C: 0.1mg, Calcium: 89mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!