Whipping Cream Pound Cake
A light and feathery pound cake that uses whipping cream instead of butter or milk. Easy to make and goes with any filling or frosting.
Equipment
- 2 Mixing bowls
- Electric mixer
- Whisk
- Spatula
- 9 x 5 inch loaf pan or 12 inch Bundt pan
Ingredients
- 2¼ cups all purpose flour 270g
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whipping cream, cold
- 3 eggs
- 1½ teaspoons vanilla
- 1½ cups sugar
- Icing sugar for dusting optional
Instructions
- Preheat oven to 375℉/190℃. Grease a 9x5 inch loaf pan and line with parchment paper going up so the sides are slightly higher than the pan. You can also grease a 12 cup Bundt pan and dust generously with flour. If using a loaf pan, you can also line with parchment paper.
- In a small bowl sift together the all purpose flour, baking powder and salt. You can also just whisk it together very well to aerate it. Set aside.
- Add the whipping cream to a large bowl and beat at low speed with an electric mixer. Once very frothy, increase speed and whip until very soft peaks begin to form.
- Add eggs and vanilla. Beat well until mixture is smooth. Gradually beat in the sugar.
- Now using a balloon whisk, fold in the flour mixture ⅓ at a time. Whisk just until the mixture looks free of any lumps.
- Spread batter into prepared pan. Bake at 375℉/190℃ for the first 10 minutes, then reduce to 350℉/180℃ and bake another 35-40 minutes. Baking time may be less for a Bundt pan, so start checking for doneness after 25 minutes. The center should spring back when lightly pressed. Cool 20 minutes in pan before removing. Cool completely before dusting with icing sugar (optional).
Notes
You can also bake this cake in a 12 cup Bundt pan. It will affect the baking time however, so start checking for doneness about 15 minutes earlier.