Whipping Cream Pound Cake

My friend Jan Hamil and I recently held the Fall 2016 Session of “Tasting Grace,” our church’s mentoring-in-the-kitchen ministry. We love our Saturdays in the church kitchen so much.

I made a whipping cream pound cake. This recipe was given to me a long time ago by a woman in Perry, Georgia. She called it “Mrs. Talton’s Pound Cake.” I can’t remember her name, but I actually know members of the Talton Family.  I wanted to share the recipe here. 

Every Southern woman needs a go-to pound cake recipe and if you don’t have one, this one can now be yours! [Pound cakes are very old – dating back to publication in a book in 1796! Originally called pound cakes because they contained 1 pound each of butter, flour, sugar, and eggs. All still have those basic ingredients, most include additions of either buttermilk, sour cream, cream cheese, whipping cream, or milk.] I promise this whipping cream version will not disappoint.


I made another one when I got home Saturday because my husband had “FOMO” [Fear of Missing Out] when I brought home that empty cake plate! He also likes my buttermilk pound cake, but says he will need a taste test to pick his favorite. I think he just wants ANOTHER pound cake! He’s not fooling me. We’ve been married 39 years, I know these things…


  • 2 sticks of butter (room temperature)
  • 3 cups sugar
  • 6 eggs (room temp)
  • 3 cups White Lily all-purpose flour 
  • 1 cup whipping cream (also known as heavy cream)
  • 1 Tablespoon vanilla


  • Grease and flour tube pan – I love Baker’s Joy spray, it works for me. Also, you may use a hand mixer or a stand mixer. Most important is getting the butter and sugar blended well!
  • Cream butter and sugar on a medium to high speed until smooth, 3 to 4 minutes.
  • Add eggs one at a time, blending after each egg.
  • Now use a low speed and add the flour to creamed mixture alternating with adding in the whipping cream. Begin and end with flour. 
  • Stir in the 1 tablespoon of vanilla.
  • Pour into prepared pan and place in a cold oven.
  • Turn oven to 325° and bake for 1 hour and 15-25 minutes. Check for doneness. All ovens vary, and I usually bake mine for 1 hour and 20 minutes. 
  • Cool completely before removing from pan.

Trust me about the cold oven…just do it!





  1. Wow, Perry, Georgia is right down the road from me.

  2. Can I use less sugar? Because of health issues I can’t do too much sugar

    • I’ve never made it any other way so I hesitate to advise you to change the recipe. I’m sorry! Maybe you could use a sugar replacement like Splenda.

  3. Yum, it sounds very similar to my cream cheese pound cake. Pound cakes are the BEST! Tell Gary there is a sure way to never have FOMO when it comes to Tasting Grace. He needs to do what Greg does…..Greg is my official photographer for each event. That way he is always assured of taking part in the TASTING portion of Tasting Grace!! Love you!

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