The Best Whipped Cream Pound Cake Recipe

Here's what you'll need to make this old-fashioned pound cake. Please see the next slide for amounts.

13 oz


3 sticks (12 oz)

1 1/4 tsp

12 oz

8 oz

2 1/2 tsp  total

6 oz  (3/4 cup)

4 oz  (1/2 cup)

Here's exactly what you'll need!

The batter for this cake is rich and billowy so it bakes up with an even crumb that melts in your mouth. The method is The Creaming Method with a couple of modifications. Click below to learn more.

Whisk all your dry ingredients together very well, and set them aside. Cream cool butter together with the salt, sugar, and extracts until very light and fluffy and increased in volume.

Whisk all the eggs together and then drizzle them in slowly. Batter is an emulsion, and this method makes a stable emulsion and a very velvety crumb when baked.

Add dry ingredients in 3 additions and the half and half in 2, beginning and ending with dry. Whip the cream until it is thick. It doesn't need to hold peaks. Gently fold it into the batter.

Scrape the batter into a 12-cup Bundt pan that you've thoroughly greased and floured. Bake at 350F until deep golden brown and firm on top, about an hour. Internal temperature should be 195F-200F.

The cake will shrink just a bit from the sides of the pan. Remove to a rack for 20-30 minutes, and unmold to cool completely. For the moistest cake, wrap it in plastic wrap while it is still hot.

Make a thick glaze using powdered sugar, a pinch of salt, vanilla, almond, and lemon extract (or just choose one), and enough cream and half and half to make a very thick consistency.

Drizzle the glaze over the cake and let it slowly run down as it will. I like my glaze super thick so it covers the cake completely, but you can make yours to your preferred consistency.

Get the full recipe by clicking below, and enjoy every bite of this homey but special cake. See the next slide for more pound cake recipes. Thanks so much for your interest!

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Click a photo to get the recipe.