Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
1 hr 30 mins
total:
3 hrs 10 mins
Servings:
14
Yield:
1 10-inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

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  • In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

  • Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

  • Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

  • Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Cook's Note:

If you're using a dark lined or coated pan, lower the oven temperature to 300 degrees F (150 degrees C). Bake for the same amount of time.
but cook same length.

Nutrition Facts

487 calories; protein 5.7g 11% DV; carbohydrates 68g 22% DV; fat 21.8g 34% DV; cholesterol 137.9mg 46% DV; sodium 130.5mg 5% DV. Full Nutrition

Reviews (127)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2010
This is just one variation of a tried and true, classic pound cake with a standard list of ingredients and their measurements - 1 c. butter, 3 c. sugar, 6 eggs, 3 c. flour, a bit of flavoring and either a cup of buttermilk (usually with 1/4 tsp. of baking soda), a package of cream cheese, a cup of sour cream or, in this case, a cup of whipping cream. Some use cake flour, some all purpose flour, but the more you make this pound cake you'll find you won't even need a recipe for it anymore because the "formula" is so simple and straightforward, the ingredients and measurements like science. All variations are dependable and excellent but... this recipe is a little different from others in that it has a lighter, less dense crumb and is soooo tender and soft. I attribute that to the fact that cake flour and whipping cream are used. Exceptional, with expertly written instructions for those not familiar with the techniques necessary to make a perfect, heavenly pound cake. (The eggs are the only leavener in this type of cake for instance, so the creaming of the butter and sugar, then adding the eggs one by one to keep the batter emulsified and aerated is critical!) I used this batter for cupcakes today, adding about 1/4 cup of mullti-colored jimmies (fun!) and frosted them with a simple buttercream frosting. Read More
(119)

Most helpful critical review

Rating: 2 stars
07/24/2003
This cake took 20 min. longer to cook than it stated in the recipe. It tastes ok but is nothing like a pound cake. It is more like a regular "cake". I am sure that I will not be baking another. Lana Read More
(21)
146 Ratings
  • 5 star values: 101
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 0
Rating: 5 stars
04/09/2010
This is just one variation of a tried and true, classic pound cake with a standard list of ingredients and their measurements - 1 c. butter, 3 c. sugar, 6 eggs, 3 c. flour, a bit of flavoring and either a cup of buttermilk (usually with 1/4 tsp. of baking soda), a package of cream cheese, a cup of sour cream or, in this case, a cup of whipping cream. Some use cake flour, some all purpose flour, but the more you make this pound cake you'll find you won't even need a recipe for it anymore because the "formula" is so simple and straightforward, the ingredients and measurements like science. All variations are dependable and excellent but... this recipe is a little different from others in that it has a lighter, less dense crumb and is soooo tender and soft. I attribute that to the fact that cake flour and whipping cream are used. Exceptional, with expertly written instructions for those not familiar with the techniques necessary to make a perfect, heavenly pound cake. (The eggs are the only leavener in this type of cake for instance, so the creaming of the butter and sugar, then adding the eggs one by one to keep the batter emulsified and aerated is critical!) I used this batter for cupcakes today, adding about 1/4 cup of mullti-colored jimmies (fun!) and frosted them with a simple buttercream frosting. Read More
(119)
Rating: 5 stars
11/22/2006
I'm really excited about this recipe. I'm able to configure it and do what I want to it. I'm making it for Thanksgiving right now. I added a small packet of strawberry jello and a cup of blended frozen strawberries to turn it into a strawberry poundcake. Lawd ha mercy... talking about good stuff! I'm an eating black man... Read More
(85)
Rating: 5 stars
08/29/2002
We have made this cake for YEARS and it has always been a favorite. You need to add a LOT of vanilla or other flavor. We have found that it takes several tablespoons of vanilla to get any vanilla flavor in the cake. We have also tried chocolate - again not much flavor. The cake is very good, eventhough it has little added flavor. Read More
(61)
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Rating: 5 stars
08/19/2005
EXCELLENT! I make this recipe all the time and it is wonderful! I use all purpose flour and just remove one Tablespoon of flour from each cup. I've also tried using coffee creamer when I dont have heavy cream and it works great! This cake is really good with a butter rum topping! Read More
(32)
Rating: 5 stars
04/14/2006
When I was growing up my aunt always made a whipping cream pound cake on special occasions. Now I've taken over this tradition and this recipe is just about like hers. It's always a huge hit at our gatherings! Most family members want to take some home if there's any left at the end of the day! I recommend this recipe; it is so easy to make and tastes just right. Read More
(30)
Rating: 5 stars
05/13/2009
This is a wonderful pound cake recipe! My standard recipe that I've been using for many years is a bit heavier with an additional 1/2 cup butter and an 8 oz. package of cream cheese. I didn't think I'd ever find another pound cake recipe that I'd enjoy as much my old standard. This recipe is a very nice surprise! I made this cake exactly as written to take to my granddaughter's third birthday party and it received rave reviews. One woman said that it tasted like a cross between a homemade angel food cake and a pound cake. She renamed it "angel pound cake" and took home a very large piece. My sons claim that they prefer my "older" recipe; I've decided that next time I'm not going to mention that I tried a different recipe. I on the other hand LOVE this new recipe. The next time I make this I'm going to throw in a good amount of Irish Cream because I think the lightness of this cake is what makes it so adaptable to different flavorings. Great recipe; lighter than the standard and very very tasty. Thank you so much for posting it. Read More
(25)
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Rating: 2 stars
07/24/2003
This cake took 20 min. longer to cook than it stated in the recipe. It tastes ok but is nothing like a pound cake. It is more like a regular "cake". I am sure that I will not be baking another. Lana Read More
(21)
Rating: 5 stars
01/02/2012
An AR search for a pound cake that didn't need sour cream like my usual recipe (because I was all out) turned this up and what a fabulous find! It's everything a pound cake should be: dense moist buttery rich with a tender crumb. This is it. The recipe is basic as well as quite forgiving. I only had half the whipping cream called for so I subbed 1/2 cup of buttermilk for the missing cream and added a couple of pinches of baking soda which neutralizes the acid in the buttermilk. I stayed with the 2 tsp of vanilla extract but also added a dash each of almond maple coconut orange and lemon extracts. The result was a delightfully subtly complex flavor. It made an outstanding base for pureed strawberries and ice cream and turned the ordinary into a memorable dessert. Subbing Splenda for half of the sugar (equal measurement) turns out just the same as if you had used all sugar. I sprinkled the pan with sugar after greasing it and the crust was attractively shiny giving a little punch of sweetness. Note: Cutting the ingredients in half fits perfectly in a 9"X5" loaf pan. A Read More
(21)
Rating: 4 stars
10/19/2008
I cooked this cake for same friends and they like it a lot the only change that I made was that I put only 2 cups of sugar but because I don't like thinks really sweet. Read More
(15)