Grandma Nee's Luxurious Whipping Cream Pound Cake
This delightful Whipping Cream Pound Cake, passed down through generations from my beloved grandmother, is a true homage to family traditions and cherished memories. Its incredibly rich texture, enhanced by the use of whipping cream, provides a moist and tender crumb that makes every bite a heavenly experience. Whether served at family gatherings, special celebrations, or enjoyed with a cup of tea, this cake is sure to become a beloved favorite in your household as it has in ours. Both of my brothers have mastered this recipe, proving that this is a delicious dessert that everyone can make and enjoy together. I hope this cake brings joy to you and your loved ones, just as it does for our family.
16
Servings
200
Calories
8
Ingredients
Ingredients
Butter
2 cups (softened)
Sugar
3 cups (granulated)
Eggs
8 large (at room temperature)
All-purpose flour
3.5 cups (sifted)
Whipping cream
2/3 cup (heavy or heavy whipping cream)
Vanilla flavoring
2 teaspoons (pure or imitation)
Butter flavoring
1 teaspoon (optional)
Almond flavoring
1 teaspoon (optional)
Instructions
1
Preheat your oven to 300°F (150°C). Grease and flour a tube pan to prevent sticking.
2
In a heavy-duty mixer, beat the softened butter on medium speed for about 2 minutes, until it becomes light and creamy.
3
Gradually add the granulated sugar to the butter, continuing to mix on medium speed for an additional 6 minutes until the mixture is fluffy and well combined.
4
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This will give the cake its rich texture.
5
Slowly add the sifted flour and whipping cream alternately, starting and finishing with the flour. Blend on low speed until everything is just combined to avoid overmixing.
6
Finally, add the vanilla, butter, and almond flavorings to the batter, mixing until evenly distributed.
7
Pour the batter into the prepared tube pan and smooth the top with a spatula.
8
Bake in the preheated oven for approximately 1 ½ hours. To test for doneness, insert a wooden toothpick into the center of the cake; if it comes out clean, the cake is ready.
9
Once baked, cool the cake in the pan on a wire rack for 15 minutes before gently turning it out onto a cake plate.
10
For variety, this batter can also be divided and baked in 2 loaf pans for about 1 hour. Use the toothpick method to check for doneness.
Nutrition Information
11.25g
Fat
25g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Nee's Luxurious Whipping Cream Pound Cake?
It is a rich, moist traditional family recipe passed down through generations, known for its tender crumb and heavenly texture.
What makes the texture of this pound cake so luxurious?
The use of whipping cream provides an incredibly rich texture and a moist, tender crumb.
At what temperature should the oven be preheated?
The oven should be preheated to 300°F (150°C).
How long should I beat the butter before adding sugar?
Beat the softened butter on medium speed for about 2 minutes until it becomes light and creamy.
How long does it take to cream the butter and sugar together?
The sugar should be added gradually and mixed with the butter for an additional 6 minutes until fluffy.
How many eggs are required for this recipe?
The recipe requires 8 large eggs at room temperature.
Why should eggs be added one at a time?
Adding eggs one at a time ensures each is fully incorporated, which gives the cake its signature rich texture.
How much flour is needed for this pound cake?
You will need 3.5 cups of sifted all-purpose flour.
What type of cream is used in the recipe?
The recipe calls for 2/3 cup of heavy or heavy whipping cream.
In what order should the flour and whipping cream be added?
They should be added alternately, starting and finishing with the flour.
What speed should be used when adding the flour and cream?
Use a low speed to blend these ingredients just until combined to avoid overmixing.
What flavorings are included in the batter?
The batter includes vanilla, butter, and almond flavorings.
Are the butter and almond flavorings mandatory?
No, both the butter flavoring and almond flavoring are listed as optional.
What type of pan is best for this cake?
A tube pan is recommended for this recipe.
How do I prepare the pan to prevent the cake from sticking?
You should grease and flour the tube pan before pouring in the batter.
How long does the cake need to bake in a tube pan?
The cake typically bakes for approximately 1.5 hours.
How can I test if the pound cake is done?
Insert a wooden toothpick into the center of the cake; if it comes out clean, the cake is ready.
How long should the cake cool before being removed from the pan?
Cool the cake in the pan on a wire rack for 15 minutes before turning it out onto a plate.
Can this recipe be baked in loaf pans?
Yes, the batter can be divided and baked in 2 loaf pans.
How long do I bake the cake if using loaf pans?
Bake the loaf pans for approximately 1 hour, using the toothpick method to check for doneness.
How many servings does this recipe yield?
This recipe makes 16 servings.
How many calories are in one serving?
Each serving contains 200 calories.
What is the fat content per serving?
There is 11.25g of fat per serving.
How many carbohydrates are in a slice?
There are 25g of carbohydrates per serving.
What is the protein content of this cake?
The cake provides 2.5g of protein per serving.
What equipment is recommended for mixing the batter?
A heavy-duty mixer is recommended for the long beating times required for the butter and sugar.
Who in the family has mastered this recipe?
Both of the author's brothers have mastered the recipe, making it a dessert everyone can enjoy making.
When is the best time to serve this cake?
It is ideal for family gatherings, special celebrations, or simply enjoyed with a cup of tea.
Should the butter be melted or softened?
The butter should be softened, not melted, to achieve the correct creamy consistency.
Does the recipe use granulated or powdered sugar?
The recipe calls for 3 cups of granulated sugar.