Whipping Cream Cake

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Yield: 1cake
  • About This Recipe

    “My favorite cake recipe is Whipping Cream Cake.It’s a variation onthe pound cake I fell in love with in the corner delis in New Yorksold by the slice wrapped in celophane.It’s fancy enough for companywith raspberry sauce and extra whipped cream, or great just plain in mylunchbox the next day.”

    Ingredients

  • 1cupbutter
  • 3cupssugar
  • 6eggs
  • 3cupscake flour, sifted
  • 1cupheavy whipping cream
  • 1teaspoonvanilla
  • 1teaspoonlemon extract( or almond or rum–whatever you feel like)
  • Directions

  • Cream butter and sugar in mixer bowl until light and fluffy.
  • Add theeggs, flour, and whipping cream-mix well.
  • Stir in flavorings.
  • Spoon intoa greased and floured bundt pan.
  • Bake at 325 degrees for about an houror until cake tests done.Cool in the pan for several minutes.
  • Invertonto a wire rack to cool completely.
  • Garnish with powdered sugar, berrysauce, ice cream, or whatever strikes your fancy.
  • It is also excellent”unadorned.”
  • Reviews

  • “Really great! Cake came out really moist.”

  • “I halved the recipe, used 1 1/4 cup sugar instead of 1 1/2, and added 1/8 tsp salt. The cake rise beautifully in the oven but took a very long time to get brown. My cake was probably done way before the 1-hour mark but since I wanted to get that nice golden brown crust I let it baked for 1 hour anyway. That was a mistake because inner part of the cake turned out a little too dry. The taste was nice but rather cloyingly sweet.”

  • “Perfect.This is a very fine crumb, sturdy pound cake with a crust that is not too soft or too crisp.It’s important to beat the butter and sugar until light and fluffy; this takes some time.I can understand another reviewer not wanting use a hand-held mixer.It took 1 hour and 12 minutes to bake.We had this with strawberries and whipped cream and it was wonderful.”

  • “This was a great cake, although I changed it up a bit.I cut the ingredients in half (expect the whipping cream) and totally omitted the eggs. I also used the normal flour becuz thats all I had on hand, and added a little water. But it did turn out great, and will make it again.”

  • “THE BEST POUND CAKE IN THE WORLD. I made this recipe (I swirled in some blackberry jam-delicious and beautiful) and put it in 4 mini tins, wrapped in clingwrap, and sold at out garage sale. One lady ripped off the clingwrap right there and then was like OH MY GOODNESS! and started telling everyone that they HAD to buy a loaf! Now that’s a winner. Oh yes, and of course I made an extra bit for us. :)”

  • “I ate a bite while it was still warm.I loved the texture, a nice tender pound cake crumb.Not a fussy cake to make at all. Some of the pound type cakes I have made have been like a brick, ready to toss and shatter glass:)Typically I have avoided pound type cakes out of fear!This recipe you can mix well with it’s forgiving mix instructions. I made a few changes for fun.I used 5 eggs at room temperature, 3/4 cup butter, 2 cups of sugar, 1/1/4 cups whipping cream. I gently folded in a 1/2 cup of sweetened threaded coconut. 1.5 tsp of vanilla and 1/2 tsp of almond extract.With the batter in the pan I spooned on about 1/4 cup of jam and then swirled it into the batter with a knife.In my oven it took 1 hr 17 mins at 300 degrees (my oven runs hotter. I cannot wait to try it the next day, the small piece I had was delicious. The changes I made balanced out the sweetness. If I made it as is then I would add 2/1/4 cups sugar. This is a cake I will make often.Thanks for sharing!!”

  • “OH MY GOODNESS!!!What an awesome cake!!I have to admit that when I first baked this cake and I served it to my family, I was not impressed with it.The cake was very heavy and I could not finish my piece.I threw the recipe away and told myself that I would not make it again.The next day, I tried the cake again and boy was it delicious!The longer the cake sat the better it got, very moist and flavorable.I did reprint the recipe and it is definitely a keeper.Thanks Arna for posting a very moist and delicious cake!”

  • “This is such a keeper!! I live in Australia and we dont have cake flour here so I used a recipe here on Zaar for it. I added the recommended vanilla essence but only 1/2 tsp. of the almond essence. Apart from that I followed the recipe exactly as written and it cooked in an hour in my oven. Lovely texture, great taste. I will be definately making this agin. Thanks for posting.”

  • “Wonderful flavor, moist crumb.Tastier the next day, definetly a keeper! “

  • “Cake tasted really good. Colleagues enjoyed it, but I should’ve served it raspberry sauce, whipping cream or even ice cream. It was time consuming with my hand-held mixer. After 45 minutes, I still wasn’t getting the light and fluffy texture, so I added another half a stick of butter. Baking time for me was 2 hours, had a nice crunchy crust on the outside, very moist on the inside.Perfect with coffee!! This would be great for a crowd if it was made in a rectangular cake pan.But I’m not making this again until I get one of those KitchenAid Cake mixers! =)”

  • “This cake is wonderful!I will never makea sourcream pound cake now that I have foundthis recipe.It is also easy and quick to make.”

  • “This was very easy to make and was a great way to use the eggs and heavy cream that I had in the refrig.In fact the heavy whipping cream I had was 4 days over the “Sale By” date and was just a bit sour but I have seen a lot of cake recipes that call for sour cream so I said, “Why Not”. It turned out delicious!!I used vanilla and almond extract and since I was making this for my husband for Valentine’s Day, I added some Rose Colored Wilton’s Concentrated Icing paste and came up with a delightful Rose colored Valentine’s Pound Cake that my husband loved.I did have to add a foil tent while cooking to keep the top from burning but overall, a great recipe from New York with Many Kudos from a Southern Gal.THANKS FOR SHARING!!! “

  • “This is a #1 winner in all regards.Absolute perfection in taste and texture.Extremely easy to prepare and with a huge bang in results.I used 2 tsps. of vanilla in place of 1 tsp. vanilla and 1 tsp. of another flavoring. I needed 1 1/2 hours of baking time instead of the called for 1 hour, so take that into consideration if you’re short on time.This is such a magnificent cake and I’m so thrilled you posted it.Many, many, many thanks!”

  • “This is the best pound cake I’ve ever tasted, and everyone who has tasted it agrees!It’s so good I’m using this recipe to make a HUGE tiered cake for my son’s 1st birthday.I used Southern Comfort instead of lemon extract (about 1 tablespoon).Can’t wait to bake it again!Thank you Arna Clark.”

  • “Words escape me at the moment b/c this is the BEST pound cake i have ever had the privilege of tasting.What a pleasure it is to bake when things come out this tasty and beautiful.I used margarine (that was all i had)and fresh farm eggs which gives the most beautiful golden color inside.The cake took 1 hr. and 15 min. to bake.I was skeptical of the recipe b/c it says add the eggs, flour and whipping cream.Other recipes i tried you alternately added dry with wet ingredients.But i added the eggs, mixed well, than flour, mixed well and than added whipping cream last than the extracts.This cake was to die for.I normally do not like pound cakes alone they have to have something on them like fruit etc.This i will eat on its own.Would rate more than 5 stars if i could.Thank you so much Arna Clark i love you for posting this.I will never use another pound cake recipe. =)”

  • “I had some whipping cream that I had to use up and decided to try this recipe.It was out of this world good!The perfect pound cake in every way.”

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