Friends, it is no secret that we love pound cake around here. We have celebrated National Pound Cake Day, made countless variations, and even released a wonderful compilation of all of our very best pound cake recipes in cookbook form.
Pound cake is just one of those desserts that everyone gets excited about. And there are nearly no restrictions when it comes to this classic treat. If it’s spring or summer, top with berries and fresh whipped cream. Or in the colder months, versions packed with spices, chocolate, nuts, or even ribbons of cream cheese are absolutely lovely and perfect to bring to a holiday celebration.
However, as much fun as all of these variations are—I still stand by my absolute favorite pound cake recipe to date: Jo’s Whipping Cream Pound Cake! This recipe just had to go in our Ultimate Pound Cakes book because every single person that makes (or tastes) this gives it a five-star review.
The reason this recipe is so special is because fresh whipping cream goes in the batter, not just on top! This ingredient introduces more air into the batter, making for a slightly softer cake. I read recently that the difference between cream and whipping cream are the bubbles in the fat, and those bubble are what gives this cake the slightly lighter texture. So, there you have it—a little baking science lesson for the week!
To get this treasured recipe, the history behind it, plus a video of how I serve these miniature cakes, view my post from a few years ago: An Ode to Miss Jo and Her Whipping Cream Pound Cake.