Whipped Cream Pound Cake Recipe

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Whipped Cream Pound Cake
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  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined.
  2. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired. Yield: 2 cakes (10-12 servings each).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 380.19 Kcal (1592 kJ)
Calories from fat 95.5 Kcal
% Daily Value*
Total Fat 10.61g 16%
Cholesterol 68.11mg 23%
Sodium 19.12mg 1%
Potassium 21.76mg 0%
Total Carbs 63.36g 21%
Sugars 14.72g 59%
Protein 5.62g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 11.8mg 1%
Amount Per 100 g
Calories 293.44 Kcal (1229 kJ)
Calories from fat 73.71 Kcal
% Daily Value*
Total Fat 8.19g 16%
Cholesterol 52.57mg 23%
Sodium 14.76mg 1%
Potassium 16.79mg 0%
Total Carbs 48.9g 21%
Sugars 11.36g 59%
Protein 4.34g 11%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 9.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
  • 10

Good Points

  • saturated fat free,
  • very low sodium

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