{"id":246136,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/whipped-cream-pound-cake\/"},"modified":"2024-09-12T13:41:25","modified_gmt":"2024-09-12T18:41:25","slug":"whipped-cream-pound-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/whipped-cream-pound-cake\/","title":{"rendered":"Whipping Cream Pound Cake"},"content":{"rendered":"<p><span data-preserver-spaces=\"true\">This whipping cream pound cake combines the rich flavors of butter and heavy whipping cream, resulting in a moist and tender cake. It boasts a rich, buttery flavor, complemented by the subtle citrus notes of lemon extract and vanilla&#8217;s warm, comforting essence. Each bite offers a luxurious texture and taste, making it a must-try for any home baker. This recipe is perfect for those who enjoy a classic pound cake with a slight twist. Whether you serve it plain or topped with fresh fruit, this cake is sure to impress your family and friends.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">Ingredients for Whipping Cream Pound Cake<\/span><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043596\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_1-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for whipping cream pound cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n<ul>\n<li><strong>Butter:<\/strong><span data-preserver-spaces=\"true\">\u00a0This softened butter creates a light and fluffy texture in the cake batter. If you prefer a dairy-free option, use margarine or plant-based butter.<\/span><\/li>\n<li><strong>Sugar:<\/strong><span data-preserver-spaces=\"true\"> Sugar adds sweetness and helps create a tender crumb. For a less refined option, use coconut sugar or raw cane sugar.<\/span><\/li>\n<li><strong>Eggs:<\/strong><span data-preserver-spaces=\"true\">\u00a0Room-temperature eggs are essential for better incorporation\u00a0<\/span><span data-preserver-spaces=\"true\">into the cake batter, resulting in a smoother texture.<\/span><span data-preserver-spaces=\"true\">\u00a0If you&#8217;re looking for an <a href=\"https:\/\/www.tasteofhome.com\/article\/using-egg-substitute\/\" data-name=\"www.tasteofhome.com\/article\/using-egg-substitute\/\" data-module=\"content engagement\" data-position=\"embedded links\">egg-free<\/a> alternative, try a commercial egg replacer or flax eggs.<\/span><\/li>\n<li><strong>Lemon extract:<\/strong><span data-preserver-spaces=\"true\"> This hint of citrus complements the cake&#8217;s richness. If lemon extract is unavailable, use freshly grated <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon zest<\/a>.<\/span><\/li>\n<li><strong>Vanilla extract:<\/strong><span data-preserver-spaces=\"true\"> Vanilla extract adds a classic flavor and enhances the overall taste.\u00a0<\/span><\/li>\n<li><strong>All-purpose flour:<\/strong><span data-preserver-spaces=\"true\"> The flour forms the main structure of the cake, creating a balanced and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-bake-a-cake-your-ultimate-guide\/\" data-name=\"www.tasteofhome.com\/article\/how-to-bake-a-cake-your-ultimate-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">moist crumb<\/a>. For a gluten-free option, use a one-to-one gluten-free baking flour blend.<\/span><\/li>\n<li><strong>Heavy whipping cream:<\/strong><span data-preserver-spaces=\"true\"> This ingredient adds richness and moisture, making the cake exceptionally tender. If heavy whipping cream is unavailable, you can use a mixture of 3\/4 cup milk and 1\/4 cup melted butter.<\/span><\/li>\n<li><strong>Sliced fresh fruit (optional):<\/strong><span data-preserver-spaces=\"true\"> Fresh fruit adds a colorful and refreshing element when serving the cake. Berries, peaches or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-peel-a-mango\/\" data-name=\"www.tasteofhome.com\/article\/how-to-peel-a-mango\/\" data-module=\"content engagement\" data-position=\"embedded links\">mango slices<\/a> are great options.<\/span><\/li>\n<\/ul>\n<h2><span data-preserver-spaces=\"true\">Directions<\/span><\/h2>\n<h3><span data-preserver-spaces=\"true\">Step 1: Preheat and prepare pans<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043607\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_12-scaled.jpg?fit=700%2C1024\" alt=\"Prepare the pans\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Preheat your oven to 325\u00b0F. Grease and flour two 9&#215;5-inch loaf pans to prevent the cakes from sticking.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 2: Cream butter and sugar<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043597\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_2-scaled.jpg?fit=700%2C1024\" alt=\"Beat the butter and eggs\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n<p><span data-preserver-spaces=\"true\">In a large bowl, cream together the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">softened butter<\/a> and<\/span><span data-preserver-spaces=\"true\"> sugar until light and fluffy, five to seven minutes.<\/span><\/p>\n<h3><strong>Step 3:<\/strong><span data-preserver-spaces=\"true\">\u00a0Add eggs and extracts\u00a0<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043608\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_14-scaled.jpg?fit=700%2C1024\" alt=\"Add the eggs\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated<\/span><span data-preserver-spaces=\"true\"> into the batter. Beat in the lemon and vanilla extracts.<\/span><\/p>\n<p><em>Editor&#8217;s Tip<\/em><span data-preserver-spaces=\"true\">: Make sure all your ingredients are at <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-room-temperature\/\" data-name=\"www.tasteofhome.com\/article\/what-is-room-temperature\/\" data-module=\"content engagement\" data-position=\"embedded links\">room temperature<\/a> before starting. This helps them blend more smoothly and results in a better texture for your cake.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 4: Incorporate flour and cream<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043598\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_3-scaled.jpg?fit=700%2C1024\" alt=\"Mix in the dry ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n<p><span data-preserver-spaces=\"true\">Add the all-purpose flour alternately with the heavy\u00a0<\/span><span data-preserver-spaces=\"true\">whipping cream, beginning and ending with the flour.<\/span><span data-preserver-spaces=\"true\">\u00a0Mix just until the ingredients are blended.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 5: Bake the cakes<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043599\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_5-scaled.jpg?fit=700%2C1024\" alt=\"Add the whipping cream pound cake batter to the prepared pans\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n\n<p><span data-preserver-spaces=\"true\">Pour the batter evenly into the prepared loaf<\/span><span data-preserver-spaces=\"true\">\u00a0pans.\u00a0<\/span><span data-preserver-spaces=\"true\">Bake in the preheated oven until a toothpick inserted into the center comes out clean,<\/span><span data-preserver-spaces=\"true\">\u00a0approximately 80 to 85 minutes.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 6: Cool and serve<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043601\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_7-scaled.jpg?fit=700%2C1024\" alt=\"Bake the whipping cream pound cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Allow the cakes to cool\u00a0<\/span><span data-preserver-spaces=\"true\">in the pans for 10 minutes before removing them to wire racks to cool completely.<\/span><span data-preserver-spaces=\"true\">\u00a0Serve with fresh fruit if desired.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043604\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_10-scaled.jpg?fit=700%2C1024\" alt=\"Whipping cream pound cake is a delicious favorite\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">Heavy Whipping Cream Pound Cake Recipe Variations<\/span><\/h2>\n<ul>\n<li><strong>Add citrus zest:<\/strong><span data-preserver-spaces=\"true\">\u00a0Incorporate the zest of one lemon or orange into the batter for an extra burst of citrus flavor.<\/span><\/li>\n<li><strong>Top with a glaze:<\/strong><span data-preserver-spaces=\"true\">\u00a0Make a simple glaze using powdered sugar and lemon juice or heavy cream, and top your cake for an additional layer of sweetness<\/span><\/li>\n<li><strong>Add nuts:<\/strong><span data-preserver-spaces=\"true\">\u00a0Stir in 1 cup of nuts into the batter for a delightful crunch.<\/span><\/li>\n<\/ul>\n<h2><span data-preserver-spaces=\"true\">How to Store Pound Cake With Heavy Whipping Cream<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Store the cooled pound\u00a0<\/span><span data-preserver-spaces=\"true\">cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and<\/span><span data-preserver-spaces=\"true\">\u00a0foil, then freeze for up to three months. Thaw at room temperature before serving.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Can you make whipping cream pound cake ahead of time?<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Absolutely!\u00a0<\/span><span data-preserver-spaces=\"true\">You can bake the cake a day or two in advance and store it in an airtight container.<\/span><span data-preserver-spaces=\"true\"> If you need to make it farther ahead, freezing is a great option.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">Whipping Cream Pound Cake Recipe Tips<\/span><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2043602\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_28121_LauraScherb_8-scaled.jpg?fit=700%2C1024\" alt=\"Whipping cream pound cake is a delicious favorite\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Why is my pound cake dense?<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Overmixing the batter can lead to a dense cake.<\/span><span data-preserver-spaces=\"true\">\u00a0<\/span><span data-preserver-spaces=\"true\">Mix just until the ingredients are combined to<\/span><span data-preserver-spaces=\"true\">\u00a0avoid this issue.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">How do I know when my pound cake is done?<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">The cake\u00a0<\/span><span data-preserver-spaces=\"true\">is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">What can I use if I don&#8217;t have heavy whipping cream?<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">If you don&#8217;t have heavy whipping cream, you can substitute a mixture of 3\/4 cup milk and 1\/4 cup melted butter.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Why does my heavy whipping cream pound cake have an aftertaste?<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">A heavy whipping cream pound cake may have a floury or metallic aftertaste due to improper measurement of leavening agents, use of low-quality ingredients or overmixing the batter.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Indulge in the rich, buttery goodness of whipping cream pound cake. This classic dessert has a tender crumb and subtle citrus notes. Top with fresh fruit for a special treat.<\/p>\n","protected":false},"author":7061,"featured_media":2116013,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304523,305750,305744,304423,304328,304288,305487,304338,306171,304515,303966,304408,304368,303887,304347,304268,304558,305795,324623,304150,303883],"categories-v2":[308500,310461,309438,308888,311398,311389,308821,308988,308984,308481,259620,310796,308992,312036,308880,308495,308813,308745,308478,308998,259483,308910,311441,309177,309434,308476],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Sour Cream Pound Cake","post_link":"\/recipes\/lemon-lover-s-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Lover-s-Pound-Cake_EXPS_TOHAM19_20353_B11_07_1b.jpg"},{"post_title":"Sour Cream Pound Cake","post_link":"\/recipes\/sour-cream-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sour-Cream-Pound-Cake_EXPS_FT24_2727_ST_0307_1.jpg"},{"post_title":"Buttermilk Pound Cake","post_link":"\/recipes\/buttermilk-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttermilk-Pound-Cake_EXPS_FT24_3591_EC_041824_1.jpg"},{"post_title":"Lemon Pound Cake","post_link":"\/recipes\/california-lemon-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Lemon-Pound-Cake_EXPS_TOHD24_3259_SuzanNajjar_13.jpg"},{"post_title":"Banana Pound Cake","post_link":"\/recipes\/banana-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Banana-Pound-Cake_EXPS_TOHD24_25699_KristinaVanni_7.jpg"},{"post_title":"Classic Pound Cake","post_link":"\/recipes\/classic-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Pound-Cake_EXPS_FT22_4177_ST_11_10_1.jpg"},{"post_title":"Cream Cheese Pound 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Cake","post_link":"\/recipes\/basic-chocolate-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Chocolate-Pound-Cake_EXPS_TOHD24_3905_SarahTramonte_4.jpg"},{"post_title":"Chocolate Cream Cake","post_link":"\/recipes\/chocolate-cream-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25701_TH10526D48.jpg"},{"post_title":"Sweet Potato Pound Cake","post_link":"\/recipes\/sweet-potato-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg"},{"post_title":"Cream Cake Dessert","post_link":"\/recipes\/cream-cake-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12581_TH10123C33B.jpg"},{"post_title":"Strawberry Cream Cake","post_link":"\/recipes\/strawberry-cream-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberry-Cream-Cake_EXPS_FT24_25490_ST_0227_17_RMS.jpg"},{"post_title":"White Chocolate Pound Cake","post_link":"\/recipes\/white-chocolate-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8425_TH2499C67.jpg"},{"post_title":"Chocolate Banana Cream Cake","post_link":"\/recipes\/chocolate-banana-cream-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46658_TH1789926D49D.jpg"},{"post_title":"Raspberry Swirl Pound Cake","post_link":"\/recipes\/raspberry-swirl-pound-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Swirl-Pound-Cake_exps153715_TH143190B09_27_2b_RMS.jpg"},{"post_title":"Strawberry Pound Cake","post_link":"\/recipes\/strawberry-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22798_TH10523D60.jpg"},{"post_title":"Chocolate Whipped Cream Angel Food Cake","post_link":"\/recipes\/chocolate-whipped-cream-angel-food-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Whipping-Cream-Pound-Cake_EXPS_TOHD24_28121_LauraScherb_14.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/whipped-cream-pound-cake\/","name":"Whipping Cream Pound Cake","datePublished":"2018-01-01","dateModified":"2024-09-12","prepTime":"PT15M","cookTime":"PT01H10M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Whipping-Cream-Pound-Cake_EXPS_TOHD24_28121_LauraScherb_14.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Indulge in the rich, buttery goodness of whipping cream pound cake. This classic dessert has a tender crumb and subtle citrus notes. Top with fresh fruit for a special treat.","recipeIngredient":["1 cup butter, softened","3 cups sugar","6 large eggs, room temperature","1 teaspoon lemon extract","1 teaspoon vanilla extract","3 cups all-purpose flour","1 cup heavy whipping cream","Sliced fresh fruit, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325\u00b0. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour alternately with cream, beating just until blended. Pour into prepared pans."},{"@type":"HowToStep","text":"Bake until a toothpick inserted in center comes out clean, 80-85 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Serve with fresh fruit if desired."}],"recipeYield":"2 cakes (12 pieces each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 275 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"78mg cholesterol","sodiumContent":"82mg sodium","carbohydrateContent":"38g carbohydrate (26g sugars","fiberContent":"0 fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robin"},"reviewBody":"My mother used to make this cake and I used to help her. I now make this cake.  It is an amazing recipe.  I make it all the time.  I use very good butter, and Swans Down Cake Flour.  At Thanksgiving, I made it in layers and put cream cheese chocolate frosting between the layers, it was so good and every bite you had a bite of frosting.  At Christmas every year I make it in a sheet cake pan and when it comes out of the oven I put cream of coconut milk (the kind in the drink section used for pina coladas).  I put it in the refrigerator after the cake cools.  The next day, I put whip cream and then frozen coconut....It is amazing like this.  It is an amazing cake with just plain, add frosting, or then dress it up for Christmas with coconut and more whip cream....YUM...YUM...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bowhaven"},"reviewBody":"Super cake, was out of lemon extract so I used Raspberry extract. I think this cake would be great with any flavor you like. Everyone loved it. Best pound cake I have ever eaten!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KayArt"},"reviewBody":"Since I had leftover whipping cream, I decided to make a pound cake. I found this recipe, which sounded delicious.  I wanted a smaller cake, so I converted all of the ingredients by 1\/3. I also changed the all-purpose flour to cake flour by removing 2 tablespoons of the one cup of flour used and replaced it with 2 tablespoons of cornstarch. I also made a lemon glaze. Well, I must say this is the best pound cake I have ever made! I love this recipe. Thank you so much for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"28121","romance_copy_dek":"Indulge in the rich, buttery goodness of whipping cream pound cake. This classic dessert has a tender crumb and subtle citrus notes. 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