Whipping Cream Pound Cake Recipe
This whipping cream pound cake recipe is said to have been Elvis Presley's favorite, and with good reason. It has a caramelized exterior, and a tender interior, thanks to the substitution of cake flour and addition of whipping cream to a traditional pound cake.
Equipment
- 10-inch bundt pan
Ingredients
- 3 cups sugar
- 1 cup unsalted butter at room temperature
- 6 large eggs
- 3 cups of flour cake flour
- 1 cup heavy whipping cream
- 1 tbsp pure vanilla extract
Instructions
- Spray 10-inch bundt cake pan liberally with nonstick cooking spray. If you prefer to use a loaf pan, grease and line two 8 x 4-inch loaf pans with parchment paper.
- Preheat oven to 325 F.
- In the bowl of a stand mixer, using the paddle attachment, or in a large bowl using an electric mixer, cream butter and sugar together until light and fluffy on medium-high speed, roughly 2-3 minutes.
- Add eggs, one at a time, beating well on medium speed after each addition.
- Add half of the cake flour, followed by half the heavy cream, followed by the remaining cake flour and then the remaining heavy cream. Add vanilla and mix on low until well combined.
- Pour the cake batter into the prepared bundt pan or loaf pans. Tap the pan gently on the counter to remove large air pockets. Bake for 1 hour 15-25 minutes or until a long tester or wooden pick inserted into the center of the cake is removed with no crumbs.
- Cool cake in pan for 10-15 minutes then invert onto a wire rack.
Notes
Serve this old-fashioned pound cake in thick slices with fresh berries and a scoop of vanilla ice cream.
This cake keeps well for several days wrapped tightly in plastic wrap or in an airtight container.
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