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Heritage Dish: Whipped Cream Pound Cake

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Annie Arnold, Assistant Product Manager for hand and stand mixers, and one of her favorite family desserts, Nana’s Whipped Cream Pound Cake.

All family traditions are different, but one forever ingrained into my memory is Sunday Lunch at my Nana’s house. Every Sunday, Nana would prepare a huge meal that called our family in from a thirty mile radius. The heart of each meal was the abundance of vegetables grown in her garden (prepared southern style, of course). Meat was considered a side because vegetables were so plentiful, and the grand finale of dessert was always the best part.

There was not much variety in the menu, but there didn’t need to be. Everything tasted amazing and, in fact, the predictability of the menu created excitement for me. Have you ever heard a kid say they are excited about eating green beans? Doubtful, but I was that kid. The menu still has a strong effect on my diet with my love of vegetables being first in my now-vegetarian lifestyle, but desserts are a close second. Some days, all I need is piece of cake. Come on … you know those days!

The dessert for Sunday Lunch varied, but special occasions like birthdays and holidays were always celebrated with a delicious whipped cream pound cake. Who needs a cake from the grocery store when you can make this? I consider this to be queen of all southern desserts. You know a good homemade pound cake when you don’t feel the need to smother it with whip topping or chocolate syrup.

A printable recipe is below so you can recreate the whipped cream pound cake recipe from my Nana. This pound cake, when done “Sunday Lunch-style,” is dense and moist with a slightly crunchy, golden-brown crust. YUM!

Try this southern queen for your next family gathering or as a gift. You’ll be part of the family at first bite. Enjoy!

Whipped Cream Pound Cake

Yield: Yields 1
Author: Horsepasture Christian Church


  • 1 cup butter, room temperature
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond or lemon extract
  • 1 cup whipping cream
  • 3 cups flour


  1. In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
  2. Add eggs, one at a time, and beat thoroughly after each addition.
  3. Add vanilla and almond extract and continue mixing.
  4. Reduce speed to LOW and alternately add cream and flour.
  5. Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325°F, or until tests done.

Other dessert recipes from the Test Kitchen:



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  1. I made this cake today, the aroma throughout my home while it was baking was fantastic! I cannot wait to taste it later on this evening.

  2. I’d rather use fresh lemon juice rather than lemon extract. Will that affect the amount?

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