Lemon Whipping Cream Pound Cake
You are going to fall in love with this amazingly moist, decadent Lemon Whipping Cream Pound Cake recipe!
Table of Contents
Why we Love It!
This lemon pound cake is easy to make and has wonderful flavor and texture.
The whipping cream in the recipe adds a lovely richness to the cake. It is soft, lemony, and has a fine crumb. It is just heavenly!
If you are a fan of pound cake recipes or lemon cakes in general, this is going to become a go-to cake for you!
What is the Purpose of Whipping Cream in Pound Cake?
What sets our Lemon Whipping Cream Pound Cake apart from some of our other favorite pound cake recipes is the use of whipping cream.
Whipping cream, when used in place of milk, adds additional richness to the recipe. This additional richness really makes a noticeable difference and flavor and texture.
We love the fine crumb of this Lemon Whipping Cream Pound Cake, it's velvety soft crumb, and melt-in-your-mouth quality.
How to Make Lemon Whipping Cream Pound Cake
You can find our full, printable Lemon Whipping Cream Pound Cake Recipe further down in this post. Here is a quick rundown of our steps!
- Prepare the Pan: Grease and flour a tube pan. Preheat oven to 325 degrees F
- Combine Cake Flour, Salt, and Leavening: In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
- Butter and Sugar: Cream the butter with the paddle attachment in your mixer on medium speed until smooth.
- Next, gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
- Eggs: Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
- Whipping Cream Mixture: Combine the whipping cream, lemon juice, lemon extract, and lemon zest in a measuring cup or bowl.
In the photo you can see that I used a microplane to zest my lemon- Be careful not to go beyond the yellow layer as the lighter/white layer (the pith) is more bitter.
- Alternating Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture alternately with the whipping cream mixture.
- Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the whipping cream mixture. Mix just until blended.
- Fill the Pan: Pour or spoon the batter into a prepared tube pan.
- Time to Bake! Bake at 325 degrees for 60-65 minutes or until a toothpick comes out clean (or with just a few crumbs attached.)
- Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
Decorating the Cake
Another reason to love pound cakes and bundt cakes is that they require little to no decoration!
Sometimes we glaze our pound cakes, sometimes we add a little buttercream, a dusting a powdered sugar, or we leave it "naked" and serve with berries and cream.
The cake is delicious all on it's own but today we decided to dress it up a bit with a lemon glaze.
Preparing the Easy Lemon Glaze
This lemon glaze (which is based on our vanilla glaze recipe) is as easy as it gets-- a combination of powdered sugar, and a bit of lemon juice or lemon extract. You can add milk in small amounts if the consistency is too thick.
It is too sweet to eat by the spoonful- but when drizzled over the top of a pound cake, the combination is just right! It adds just a bit of additional lemon flavor and sweetness to every slice.
Applying the Glaze
You can simply spoon the glaze over your cake to drizzle it, but I prefer to load it into a disposable piping bag with the tip snipped away (or ziplock bag with corner snipped away) for more control.
Finally I added lemon zest as a finishing touch. If you have a microplane, you can just zest the lemon right over the top of the cake.
Can Heavy Cream Be Used Instead?
Yes, you can use either Heavy Cream or Whipping Cream in this recipe with a very similar outcome. It will be delicious either way!
Can Lemon Whipping Cream Pound Cake be Frozen?
Yes, just as with most of our cakes (from lemon pound cake to raspberry cake, marble cake and more), this lemon whipping cream pound cake can be easily frozen with great results!
- When freezing, we like to flip the cake onto a foil-wrapped cake board after it has cooled for 10 minutes. (We wrap the board in foil so that it can be unwrapped and re-used).
- Next, wrap the cake (we often do this while it is still slightly warm) in plastic wrap and then foil. It can be frozen for anywhere from a few hours to a few months!
Thawing the Cake
- Bundt cakes and pound cakes take longer to thaw than cake layers. Ideally, I like to remove the cake from the freezer the night before, and place in the refrigerator, fully wrapped.
- The next morning, move to the kitchen counter, still wrapped, for about an hour. You may see a bit of condensation on the foil.
- Then, unwrap and continue to warm to room temperature for several hours or until ready.
Freezing Cakes by the Slice
- You can freeze pound cake by the slice as well- just wrap individual slices in plastic wrap and foil and freeze ;0)
More Lemon Cakes to Try
We LOVE lemon cakes and have made many over the years!
If you are craving lemon desserts, make sure to keep today's cake recipe close by, as well as these other lemon recipes! You can find the full roundup here: The Best Lemon Cakes, Fillings, and Frostings
Some of our most popular are Lemon Cake Recipe from scratch, Lemon Cake from Box Mix, Lemon Coconut Cake, and Lemon Velvet Cake. We also really love our Lemon Cheesecake Cake for special occasions! It is so impressive and delicious!
More Pound Cakes!
If you love pound cakes like we do, don't miss these other favorite pound cake recipes! We have a huge collection of favorites here: 30+ Best Pound Cake Recipes!
Some of our most popular are Lemon Blueberry Pound Cake, Whipping Cream Pound Cake, Sour Cream Pound Cake, and Strawberry Pound Cake.
Chocolate Cream Cheese Pound Cake
Thanks so much for stopping by. We hope that you love this flavorful, moist, Lemon Whipping Cream Pound Cake! We would love for you to check out our full collection of Cake Recipes!
Also, if you are interested in cake decorating, we have hundreds of free cake decorating tutorials for all sorts of special occasions (from birthday cake ideas to elegant cakes, basic decorating techniques, and more)!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Lemon Whipping Cream Pound Cake
Ingredients
- 3 sticks unsalted butter, softened (339g) Should still hold its shape but soft enough to dent when pressed.
- 3 cups sugar (600g)
- 5 large eggs, room temperature (you can warm them in a bowl of warm water if you are in a hurry)
- 3 cups cake flour (not self rising) (342g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt
- Zest of 2 Lemons approximately 2 Tablespoons
- 2 ½ teaspoons Lemon Extract (10g) We used McCormick- See Notes Below
- 3 Tablespoons Lemon Juice (42g)
- 1 cup heavy whipping cream (do not whip) (232g)
For the Easy Lemon Glaze
- 1 cup powdered sugar sifted
- 2 Tablespoons fresh lemon juice You can use ¼-1/2 teaspoon lemon extract if you would rather- adjust amount to your liking
- Milk optional if needed to thin the consistency a bit.
Garnish
- We topped our lemon glaze with lemon zest
Instructions
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
- Cream the butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
- Add the whipping cream, lemon juice, lemon extract, and lemon zest to a measuring cup or bowl.
- Add the flour mixture alternately with the whipping cream mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the whipping cream mixture.
- Pour or spoon the batter into a prepared tube pan.
- Bake at 325 degrees for 60-65 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before turning out onto serving plate.
- For the Easy Lemon Glaze
- Combine sugar and lemon juice in a bowl and stir until smooth.
- Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top.
Yummy! That would be rich and delish! :-)
Thanks Teri!
Can you use salted butter and delete the salt?
Hi Myra, Yes, that will be fine. I hope you will enjoy the cake.
I'm planning to make this cake today, for a party tomorrow. should I add the glaze as soon as it's cool, or wait until just before the cake is served?
Hi Tiffany, It will be fine to add the glaze when the cake has cooled. I hope you will enjoy it.