Heavy Whipping Cream Pound Cake: A Decadent Classic for Every Occasion
If there’s one cake that embodies rich, buttery goodness, it’s the Heavy Whipping Cream Pound Cake. This cake is perfect for any celebration, cozy tea time, or simply a treat to enjoy with your family. Imagine biting into a soft, moist crumb, lightly sweetened, with a tender texture that melts in your mouth, all complemented by a luscious glaze. This recipe elevates the classic pound cake by incorporating heavy whipping cream, giving it a creamy, melt-in-your-mouth consistency that’s truly irresistible.
Whether you’re an experienced baker or a beginner looking for a reliable cake recipe, the Heavy Whipping Cream Pound Cake is a surefire hit that will impress everyone.
Why This Recipe Works
There are a few key reasons why this Heavy Whipping Cream Pound Cake consistently turns out moist, fluffy, and full of flavor.
Butter and Sugar Creaming: By thoroughly creaming the butter and sugar for 7 to 10 minutes, you’re incorporating air into the batter, which gives the cake its light texture. The light fluffiness is crucial for achieving that classic pound cake structure.
Egg Incorporation: Adding eggs one at a time ensures they are fully integrated into the batter. This not only provides structure but also adds richness and moisture.
Heavy Whipping Cream: Heavy cream contributes fat and liquid at the same time, keeping the cake moist and tender. It also creates a delicate crumb that feels luxurious without being overly dense.
Sour Cream Addition: A small amount of sour cream enhances the flavor, adds a slight tang, and helps maintain moisture, preventing the cake from drying out even after a couple of days.
Alternating Dry and Wet Ingredients: By alternating the dry ingredients with the heavy cream-sour cream mixture, the batter stays well-emulsified, ensuring a smooth, even crumb.
This method produces a Heavy Whipping Cream Pound Cake that’s soft, buttery, and flavorful—a true crowd-pleaser every single time.
What You’ll Need For This Recipe
Before you start, it’s important to gather all your ingredients. Here’s everything you need for the Heavy Whipping Cream Pound Cake:
For the Cake:
4 sticks of salted butter
3 cups of sugar
6 large eggs
2 teaspoons of vanilla extract
1 teaspoon of lemon extract
3 ¹/³ cups of cake flour
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1 cup heavy whipping cream
2 tablespoons sour cream
For the Glaze:
2 cups powdered sugar, sifted
3 tablespoons salted butter, melted
4 tablespoons half-and-half
1–2 teaspoons vanilla extract
A pinch of salt
Equipment Needed:
10-inch bundt or tube cake pan
Electric mixer or stand mixer
Mixing bowls
Whisk and spatula
Sifter for dry ingredients and powdered sugar
Toothpick for testing doneness
Having everything measured and ready before you start makes baking smooth, stress-free, and ensures perfect results for your Heavy Whipping Cream Pound Cake.
How To Make This Heavy Whipping Cream Pound Cake
Follow these detailed steps to bake a perfect Heavy Whipping Cream Pound Cake:
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 325°F (160°C). Grease or spray a 10-inch cake tube or bundt pan thoroughly to prevent sticking. Proper preparation ensures your cake releases easily after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the 4 sticks of salted butter and 3 cups of sugar. Beat on medium speed for 7 to 10 minutes until the mixture is light and fluffy. This step is crucial for aerating the batter and achieving a tender crumb.
Step 3: Add Eggs Gradually
Add the 6 eggs, one at a time, to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. This prevents curdling and guarantees a smooth, cohesive batter.
Step 4: Add Extracts
Mix in 2 teaspoons of vanilla extract and 1 teaspoon of lemon extract. The combination of vanilla and lemon adds depth and brightness to the cake, enhancing the buttery flavor without overpowering it.
Step 5: Prepare Dry Ingredients
In a separate bowl, sift together 3 ¹/³ cups cake flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Sifting eliminates lumps and helps achieve a lighter, more uniform batter.
Step 6: Alternate Dry and Wet Ingredients
Alternate adding the dry ingredients and the heavy cream-sour cream mixture to the butter-egg batter. Begin and end with the flour mixture. This method ensures even mixing and maintains the cake’s soft texture.
Step 7: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake at 325°F for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. The low-and-slow baking process allows the cake to rise evenly without cracking.
Step 8: Prepare the Glaze
While the cake is baking, warm 3 tablespoons of melted salted butter, 4 tablespoons half-and-half, 1–2 teaspoons vanilla extract, and a pinch of salt for 15 seconds. Gradually whisk in 2 cups sifted powdered sugar until smooth. Set aside for drizzling once the cake cools slightly.
Step 9: Cool and Glaze
Let the cake cool in the pan for 10 to 15 minutes before removing it to a wire rack. While still slightly warm, pour the glaze over the cake, letting it cascade down the sides for an elegant finish.
Your Heavy Whipping Cream Pound Cake is now ready to be enjoyed!
Tips + Tricks & More For Recipe Success
Even with a solid recipe, a few expert tips can make your Heavy Whipping Cream Pound Cake truly exceptional:
Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature. This helps everything blend seamlessly and prevents curdling.
Don’t Overmix: When incorporating the dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Test for Doneness: Start checking the cake at 70 minutes. Insert a toothpick in the center—if it comes out clean, the cake is done.
Cool Slightly Before Glazing: Applying glaze while the cake is too hot can make it run off excessively, while a slightly cooled cake absorbs it beautifully.
Use Cake Flour: Cake flour creates a finer, softer crumb compared to all-purpose flour, perfect for a luxurious pound cake.
Bundt Pan vs Tube Pan: Both work well, but a bundt pan gives a decorative look while a tube pan ensures even baking.
Storage Tips: Keep your Heavy Whipping Cream Pound Cake in an airtight container at room temperature for 3–4 days. You can also refrigerate it for up to a week or freeze for up to 2 months.
How to Serve Heavy Whipping Cream Pound Cake
Serving your Heavy Whipping Cream Pound Cake is just as important as baking it. Here are some suggestions:
Sliced and Simple: Slice the cake into thick wedges and serve as-is with a cup of coffee or tea. The buttery, moist crumb shines on its own.
With Fresh Fruits: Pair slices with fresh berries, sliced strawberries, or a fruit compote. The freshness balances the rich creaminess of the cake.
With Ice Cream: Top a slice with vanilla or strawberry ice cream for a decadent dessert experience.
For Special Occasions: Dust the cake with powdered sugar or drizzle additional glaze for birthdays, holidays, or family gatherings.
Tea Time or Coffee Break: This pound cake is perfect for afternoon tea, a coffee break, or a cozy weekend brunch.
Serving Suggestions
Serve with a dollop of whipped cream or mascarpone for added indulgence.
Pair with a warm fruit sauce such as raspberry or peach compote.
Add a few toasted nuts on top of the glaze for texture and visual appeal.
Offer alongside a cup of cappuccino, latte, or your favorite herbal tea.
These serving suggestions ensure that your Heavy Whipping Cream Pound Cake is not just delicious but also visually appealing and memorable.
Prep, Bake, and Total Time
Prep Time: 20 minutes
Baking Time: 70–80 minutes
Cooling Time: 15 minutes in pan, plus optional 15 minutes on rack
Total Time: Approximately 1 hour 45 minutes to 2 hours
This makes it perfect for planning your baking schedule, whether you’re preparing for a casual family dessert or a special occasion.
Why You’ll Love This Recipe
The Heavy Whipping Cream Pound Cake is more than just a dessert—it’s an experience. From the first whisk of butter and sugar to the last drizzle of glaze, this cake combines simplicity, elegance, and indulgence. It’s:
Moist and Tender: Heavy cream and sour cream create a soft, luscious crumb.
Rich but Balanced: Not overly sweet, just perfect for any palate.
Versatile: Excellent plain, with fruit, or paired with ice cream.
Reliable: Even beginner bakers can achieve a professional-quality cake with this recipe.
Final Thoughts
Baking the Heavy Whipping Cream Pound Cake is a rewarding experience that fills your home with an irresistible aroma of butter, vanilla, and subtle citrus. It’s perfect for holidays, birthdays, or any moment you want to celebrate with something homemade and comforting.
Remember, baking is both science and art. Take your time, follow the steps carefully, and enjoy the process. Once sliced and served, your friends and family will rave about this moist, tender, and flavorful pound cake.
By mastering this recipe, you’ll have a go-to dessert that’s both impressive and comforting—a true classic that will become a staple in your baking repertoire.
Heavy Whipping Cream Pound Cake is more than a cake—it’s a celebration of buttery richness, creamy texture, and homemade love. Whether served plain, glazed, or with fresh fruit, this recipe is guaranteed to delight every bite.