Heavy Whipping Cream Pound Cake
This easy heavy whipping cream pound cake is moist, rich in flavor, and simple to make, making it a go-to dessert for any occasion.
Ingredients
Main Ingredients
- 1 cup Heavy Whipping Cream At least 36% fat content for best results.
- 1 cup Unsalted Butter Room temperature for better mixing.
- 2 Large Eggs Room temperature.
- 2 cups All-Purpose Flour No need for cake flour.
- 1.5 cups White Sugar Can substitute half with brown sugar for caramel notes.
- 1 tbsp Vanilla Extract Can substitute with almond extract if desired.
- 1 tbsp Baking Powder
- 0.5 tsp Salt
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Grease and flour a standard bundt pan.
- Set out all ingredients to reach room temperature.
- Measure everything before starting.
Cooking
- Beat the butter and sugar together until fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each.
- Alternate adding dry ingredients and heavy cream, starting and ending with the dry mix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for about 1 hour and 15 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes before turning out onto a cooling rack.
Notes
This cake tastes better the next day! Store at room temperature in an airtight container for up to 3 days. Can be frozen for up to 3 months.