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Whipped Cream Pound Cake

Total Time

Prep: 15 min. Bake: 1 hour 20 min. + cooling


2 cakes (12 pieces each)

This Whipping Cream Pound Cake recipe never lasts long at family gatherings. Slices taste terrific whether served alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio
Whipped Cream Pound Cake Recipe photo by Taste of Home


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup heavy whipping cream
  • Sliced fresh fruit, optional


  1. Preheat oven to 325°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour alternately with cream, beating just until blended. Pour into prepared pans.
  2. Bake until a toothpick inserted in center comes out clean, 80-85 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. If desired, serve with fruit.

Nutrition Facts

1 piece: 275 calories, 13g fat (8g saturated fat), 78mg cholesterol, 82mg sodium, 38g carbohydrate (26g sugars, 0 fiber), 4g protein.

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