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Whipping Cream Pound Cake

AmericanDessertMedium
Prep
min
Cook
60 min
Total
min
Serves
12–16
✦

Ingredients

pound cake

  • 3 sticksunsalted butter, softened (339g)
  • 3 cupssugar (600g)
  • 5large eggs, room temperature
  • 3 cupscake flour, not self-rising (342g)
  • 0.5 tspbaking powder (2g)
  • 0.5 tspsalt
  • 1 cupheavy whipping cream, do not whip (232g)
  • 1 tbspvanilla extract (12g)

buttercream frosting half batch optional

  • 1 stickunsalted butter, slightly softened (113g)
  • 3 cupspowdered sugar, or to desired consistency (345g)
  • 1 tspvanilla extract (4g); use clear imitation vanilla for whiter frosting
  • 2 tbspwhole milk, or more as needed (30g)
  • 0.25 tspfine grain or popcorn salt (1g), to taste

Method

  1. 1POUND CAKE — Grease and flour a tube pan. Preheat oven to 325°F (see notes regarding pan choice).
  2. 2In a separate bowl, whisk the cake flour, salt, and baking powder to combine. Set aside.
  3. 3Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lightened in color and fluffy, 3 to 7 minutes. Add the vanilla.
  4. 4Add the eggs one at a time, blending after each until the yellow of the yolk disappears.
  5. 5Add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients — add the flour mixture three times and the cream twice.
  6. 6Bake at 325°F for 1 hour or until a toothpick comes out clean or with just a few crumbs attached. If the top begins to get too dark, cover loosely with aluminum foil.
  7. 7Allow to cool in the pan for about 10 minutes before turning out onto a serving plate.
  8. 8BUTTERCREAM FROSTING (optional half-batch) — Cream the slightly softened butter until smooth. Blend in the vanilla.
  9. 9Add half the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
  10. 10Add remaining powdered sugar and milk and mix at medium speed for another 3 to 4 minutes, scraping the bowl occasionally. Slow the mixer to very low (#2 on KitchenAid) for 1 to 2 minutes to eliminate air pockets. The texture will become very smooth.
  11. 11If the buttercream is too thin, add more sugar; if too thick, add a bit more milk. Yields approximately 2 cups of frosting.

Notes

This recipe makes approximately 8 cups of batter. The buttercream frosting is optional — the cake is also wonderful on its own, with ice cream, or topped with berries and whipped cream. The frosting recipe can be doubled or halved.