Whipped Pound Cake


  • 1 cup butter
  • 2 1/2 cups sugar
  • 6 eggs
  • 1/2 cup whipping cream
  • 3 cups flour
  • 1 1/2 tsp. vanilla



Let butter and eggs stand at room temperature for 30 minutes. Beat the butter and sugar with electric mixer on medium to high speed until light and fluffy, about 10 minutes. Add the eggs, one at a time, beating 1 minute after each. Beat whipping cream until stiff peaks form. Add flour and cream alternately to egg mixture; beat just until combined after each addition. Beat in vanilla. Pour batter into a greased 10 inch tube pan. Bake in 300 degree F oven for 1 hour and 15 minutes. Cool for 10 minutes on wire rack. Remove cake from pan. Cool thoroughly on a wire rack.

By Robin from Washington, IA


June 3, 20110 found this helpful

I have found that cream labeled "whipping cream" did not turn to whipped cream no matter how long I beat it. You need "heavy cream".

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