Handwritten recipe card for Pound Cake Made with Cream
by: salvagedrecipes

Cream Pound Cake

Pound Cake Made with Cream
This cream-based pound cake is a variation that became popular in mid-20th century American home kitchens, when heavy cream was often used as a substitute for butter in baking. The result is a cake with a fine, tender crumb and a subtly rich flavor that feels both light and indulgent. Beating the eggs separately, then folding in stiff whites, gives this cake an airy lift while still maintaining the dense satisfaction expected of a classic pound cake. It’s beloved for its simplicity, reliability, and smooth texture, perfect served plain, dusted with sugar, or paired with fruit.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 340 kcal

Ingredients
  

  • 1 ¾ cups self-rising flour (sifted)
  • 4 eggs (separated)
  • 1 ¾ cups granulated sugar
  • 1 cup heavy cream (½ pint)
  • 1 tsp vanilla extract (or other flavoring)

Instructions
 

Step 1: Prepare Ingredients

  • Sift the self-rising flour and set aside.
  • Separate the egg yolks from the whites.

Step 2: Beat Eggs

  • Beat the egg whites until very stiff peaks form.
  • In a separate bowl, beat the egg yolks until smooth.

Step 3: Mix Sugar and Yolks

  • Add the sugar to the egg yolks.
  • Mix until well combined and slightly thickened.

Step 4: Add Cream

  • Pour in the heavy cream.
  • Mix until fully incorporated.

Step 5: Incorporate Flour

  • Gradually add the sifted flour to the batter.
  • Mix gently until smooth.

Step 6: Add Flavoring

  • Stir in the vanilla or chosen flavoring.

Step 7: Fold in Whites

  • Carefully fold the beaten egg whites into the batter.
  • Do not overmix.

Step 8: Bake

  • Pour batter into a greased cake pan.
  • Bake at 350°F (175°C) for 45 minutes, or until set.

Tips

  • Add lemon zest for a citrus version
  • Use almond extract for a bakery-style flavor
  • Serve with fresh berries and whipped cream
  • Dust with powdered sugar before serving
  • Bake in a loaf pan for easy slicing
  • Add a light glaze for extra sweetness
  • Use room-temperature ingredients for best texture

Nutrition

Calories: 340kcalCarbohydrates: 36gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5gCholesterol: 135mgSodium: 210mgPotassium: 95mgFiber: 0.8gSugar: 22gVitamin A: 750IUCalcium: 55mgIron: 1.4mg
Keyword bake from scratch, classic dessert, cream cake, pound cake, retro recipes, vintage baking
Tried this recipe?Let us know how it was!