Whipping Cream Pound Cake - I've been making this cake for over 20 years and it never fails me! It is so soft and has great flavor. And that crunchy topping – SO good! Super easy to make with only a few ingredients: butter, sugar, eggs, cake flour, heavy whipping cream, vanilla, and orange extract. Can freeze leftovers for a sweet treat later! Make this ASAP!
Preheat oven to 325ºF. Grease and flour a 18-cup tube pan.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each one.
Add flour to butter/sugar mixture, alternating with heavy cream.
Stir in flavorings. Pour into prepared cake pan.
Bake for 1 hour 30 minutes, until wooden pick inserted comes out clean.
Cool in pan for 10 minutes. Remove cake from pan and cool completely.
Notes:
The key to making this cake is to have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
One cup of cake flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.