Nee's Whipping Cream Pound Cake

READY IN: 2hrs 30mins
Recipe by Sherrybeth

This is a great recipe from my grandmother. She even taught both of my brothers how to make this because it is a family favorite. I hope you enjoy it as much as we do.

Top Review by Luby Luby Luby

I really really loved the flavor of this cake - it was outstanding. I did find it to be a tiny bit on the dry side so I'm not sure if I overcooked it or not. I'm going to try it again and maybe substitute cake flour for all purpose and check it at 1 1/4 hours. I'll come back and post the results after trying again. I used a large bundt pan and could not use all of the batter so I'll make an additional small loaf next time.

Ingredients Nutrition


  1. Using a heavy mixer, beat the butter until light and creamy (about 2 minutes).
  2. Gradually add the sugar and beat well on medium speed for 6 minutes.
  3. Add the eggs, one at a time.
  4. Add the flour and whipping cream, alternating, but beginning and ending with flour and blending on low until mixture is well blended.
  5. Add the flavorings.
  6. Pour batter into a tube pan which has been greased and floured to prevent sticking.
  7. Bake at 300° for 1 1/2 hours (depending on your oven, it might take longer--insert a wooden toothpick in the center and if it comes out clean, the cake is done).
  8. Cool on wire rack for 15 minutes before turning out on to cake plate.
  9. This can also be baked in 2 loaf pans for 1 hour or so (use the toothpick method to test for doneness).

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