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Richard Sax's Whipped Cream Pound Cake

Whipped Cream Pound Cake
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author Cookie Madness


  • 2 cups all purpose flour 9 ounces - - be sure to aerate it
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 4 large eggs
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • A few drops of almond extract


  • Preheat oven to 350 degrees F. Grease a 10 inch tube pan or spray with flour-added cooking spray.
  • Sift together flour, baking powder and salt. Set aside.
  • Beat cream until thick, then set aside.
  • Beat eggs until foamy. Beat in sugar, vanilla and almond extract. Stir in flour mixture until blended. Fold in whipped cream. Bake in tube pan for about 45-50 minutes. Turn from pan.


I've never tried this with cake flour, but I I think it would be even better with 8 oz (2 1/4 cup) of cake flour.