Heavy Whipping Cream Pound Cake

Sprinkle with some Hero love!
Sprinkle with some Hero love!









This is such a yummy cake! It takes a little time to assemble but it’s well worth it. For the best results there are 4 things that need to be done:

  • Make sure the eggs, heavy whipping cream and butter are all at room temperature.
  • Please weigh all the ingredients. Yes, weigh them all. By weighing them you get a very accurate measurement and a better cake. The eggs will never weigh an exact pound . I usually get 1.2 pounds. That’s totally fine.
  • I have found using cake flour give the cake a more delicate crumb then just all purpose flour. If you don’t have cake flour, don’t worry/panic. The cake will still turn out well.
  • The last, but most important part of this cake is the creaming. Cream it like your life depends on it . Since we are not using an leveling agents you need to cream it like a hero. Put your timer on and cream it for 7 mins. Once those 7 mins are done you are golden!
  • 2 sticks butter (the best you can manage) 4 oz each
  • 1 pound sugar
  • 1 cup ( 8 oz ) room temp heavy whipping cream.
  • 1 pound eggs large  eggs
  • 1 pound all-purpose flour
  • 1 teaspoon vanilla and  1/2 teaspoon almond extract, optional or 1 tablespoon of Vanilla
  • 1 teaspoon of sugar to coat the pans


  1. Butter 2 loaf pans. Or one large 12 cup bundt cake pan and spindle the pans with a Teaspoon of sugar.
  2. Put the butter into the bowl of an electric mixer and beat on medium for one minute until it starts to look lighter.  Gradually pour sugar into the butter with the mixer running on low.  Beat the butter and sugar together at medium speed  for 7 minutes, stopping to scrape down the sides of the bowl a couple of times.  The butter will become super light and fluffy.( put your timer on)
  3. Break the eggs into a small bowl and whisk lightly and add the vanilla and or almond extract.
  4. Keeping mixer speed on low slowing pour the eggs into the blender until they are all incorporated.
  5. Keeping the blender on low.
  6. Add the heavy whipping cream and the flour alternately in 3 additions, beating well after each addition. Beginning and ending with flour .
  7. Stop to scrape the bowl a few times.
  8. Divide the half the batter between the prepared pans or bundt pan. Smooth the batter so that it is evenly distributed in the pan
  9.  Place the pans on the middle rack of a cold oven, and turn it to 275 degrees.  Bake for 30 minutes, then rotate the pans and turn the temperature to 350 degrees.  Bake an additional 40-60 minutes, until a tester inserted in the center comes out with a few clinging crumbs.  If the tops of the cakes are getting too brown, loosely place a some tinfoil over the tops of the cake.
  10. Cake is done when tooth pick inserted into center of cake comes out clean with a few crumbs attached to it.
  11. Cool for 25 mins before your remove from pan.

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