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Lemon Whipping Cream Pound Cake Recipe

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Craving a burst of citrusy goodness that melts in your mouth? Look no further than this Lemon Whipping Cream Pound Cake recipe! With its velvety texture and zesty flavor, it’s a delightful treat for any occasion. Let’s dive into the details and whip up this delectable dessert together.

Gathering Ingredients

Before we embark on our culinary journey, let’s gather all the necessary ingredients. You’ll need:

  • 1 cup of unsalted butter, softened
  • 2 cups of granulated sugar
  • 4 large eggs
  • 1 teaspoon of vanilla extract
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of whipping cream
  • Zest of 2 lemons
  • Juice of 1 lemon

Preparing the Batter

Start by preheating your oven to 325°F (165°C) and greasing a 9×5-inch loaf pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Incorporating Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the whipping cream. Mix until just combined, being careful not to overmix.

Adding Lemon Flavor

Now, it’s time to infuse our cake with the refreshing flavor of lemon. Gently fold in the lemon zest and lemon juice until evenly distributed throughout the batter. The aroma alone will make your mouth water!

Baking to Perfection

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Optional Glaze

For an extra burst of lemony sweetness, you can drizzle a simple glaze over the cooled cake. Mix together powdered sugar and lemon juice until you reach your desired consistency, then pour it over the cake.


In conclusion, this Lemon Whipping Cream Pound Cake is a true delight for lemon lovers everywhere. Its moist, tender crumb and vibrant citrus flavor make it the perfect dessert for any occasion. Whether you’re hosting a brunch or simply indulging your sweet tooth, this recipe is sure to impress. So why wait? Get baking and treat yourself to a slice of lemony heaven today!


1. Can I use salted butter instead of unsalted butter? While you can use salted butter, it may alter the overall taste of the cake slightly. It’s best to stick to unsalted butter for better control of the salt content.

2. Can I substitute heavy cream for whipping cream? Yes, heavy cream can be used as a substitute for whipping cream in this recipe. However, keep in mind that it may affect the texture slightly.

3. How should I store the leftover cake? Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices of cake for longer storage.

4. Can I add other citrus fruits to this recipe? Absolutely! Feel free to experiment with other citrus fruits like orange or lime to create unique flavor variations.

5. Can I omit the glaze? Of course! The glaze is optional and can be omitted if you prefer a less sweet cake. The cake itself is still delicious on its own.

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