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swans down whipping cream pound cake
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5 from 1 vote

Swans Down Whipping Cream Pound Cake: Heavenly Recipes That WOW!

Let's take a look at how to make a Swans Down whipping cream pound cake. It has a superior texture, fine crumb, and rich creamy flavor. It has a superior texture, fine crumb, and rich creamy flavor.
Give this recipe a try for any occasion! You can easily decorate it to fit any theme and make it as elegant as you'd like. But let's be honest, you also don't need a special occasion to make this luscious cake.
Prep Time15 minutes
Baking Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Does Swans Down Cake Flour have baking powder?, How do you use whipping cream for a cake?, Is Swans Down Cake flour the same as all-purpose flour?, Swans Down Whipping Cream Pound Cake: Amazing Recipe, What ingredients are in Swans Down Cake Flour?, whipping cream pound cake made from swans down
Servings: 10 servings
Author: Cakedecorist

Equipment

  • Bundt cake pan
  • Non-stick cooking spray, melted butter, or oil
  • Pastry brush, optional
  • Measuring spoons and cups
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Wire rack
  • Baking tray or roasting tray

Ingredients
  

Ingredients for the Cake

Ingredients for the Icing

Instructions 

  • Prepare the cake batter
    Before you make the cake, first prepare your equipment. Preheat the oven to 320ºF (160ºC), but do not use the fan setting. Then, line the inside of your Bundt cake pan with melted butter, non-stick cooking spray, or a thin layer of neutrally flavored oil. Set it aside.
    To make the batter, first, place the softened butter into a large mixing bowl with the sugar. Then, cream the ingredients together until they become pale in color and fluffy.
    Next, add the eggs one at a time, mixing them well before adding the next one. Once they have been incorporated, you can add the Swans Down cake flour and heavy cream. Add these in thirds, alternating between the two. And finally, whisk in the vanilla extract and make sure that your mixture is smooth and lump-free.
    1 cup salted butter, softened at room temperature, 3 cups granulated white sugar, 6 large eggs, room temperature, 3 cups Swans Down cake flour, sifted, 1 cup heavy cream, room temperature, 1 tablespoon vanilla extract
  • Bake the Bundt cake
    Gently pour the cake batter into the prepared Bundt cake pan. Then, bake it in your preheated oven for roughly 70 minutes. But, before removing the cake, make sure that a testing needle or toothpick comes out clean.
    Once baked, you can leave the cake inside the pan to cool for 20 minutes. Then, remove it from the pan and continue to cool it on a wire rack.
  • Make the Glaze
    This whipping cream pound cake made from Swans Down has a delicious vanilla and lemon flavor to it. But, you can remove either according to your liking.
    To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk only. Make sure the mixture is lump-free. Then, whisk in the vanilla and lemon juice, and whisk well again.
    To adjust the consistency, you can add more milk. Just add a little bit at a time to prevent thinning it too much.
    1 cup powdered sugar, sifted, 2-4 tablespoons milk, room temperature, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
  • Assemble the whipping cream pound cake made from Swans Down
    Once your Bundt cake has been completely cooled and your icing made, you can place the cake over a wire cooling rack on top of a tray. Then, pour the lemon-vanilla glaze over the Bundt cake and leave the icing to drip down into the tray below.
    Once the icing has stopped flowing, transfer the cake to a cake container or stand. Finally, top the cake with a mixture of fresh berries and other garnishes that you like.

Notes

Remember that this is a pound cake recipe. You can of course whip cream and fold it into the cake batter; however, it would completely change the texture of the cake. And, for Bundt cake, you need a more dense cake texture to help keep the shape. This is why we simply mix it in.
The reason you want to use heavy cream instead of any other dairy product is because of the baking characteristics it has. This cream will help massively enrich the cake and give it a heavier creamier texture. If you are lactose intolerant, choose a plant-based cream alternative.
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