Whipping Cream Pound Cake

We love to snack with our tea whether its biscuits or samosas. The Whipping Cream Pound Cake is crumbly on the outside, soft and moist on the inside, and mildly sweet which makes it the perfect tea-time snack and post-meal light dessert.

This was a really easy pound cake recipe. It reminded me of Semolina Cake (Basbousa). The whipping or heavy cream makes the pound cake really soft. This recipe serves about 6 people so you can easily double the quantity for a larger crowd.


1 1/2 cups sugar
1/2 cup butter
3 eggs
1 1/2 cups all-purpose flour
1/2 cup whipping / heavy cream
1 tbsp vanilla extract


1. Preheat oven to 325 F.

2. Beat the butter in a bowl until smooth. Add the sugar and mix to combine the sugar and butter.

3. Add the beaten eggs and combine everything. Add in the flour and the heavy cream gradually while mixing.

4. Finally, add the vanilla extract. Mix to combine all the ingredients into a perfect batter.

5. Grease a 9×13 baking dish and bake for 1 hour 15 minutes. Once done, allow the cake to cool in the pan for 20 minutes.

Invert the pan to serve. Top it with your favorite toppings, chocolate syrup, whipped cream, fruits, or nuts. My favorite is to serve the way it is with a cup of tea 🙂