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Picture of Berry Pound Cake With Whipped Cream
british lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6643 kcal 332 %
  • Fat 340 g 524 %
  • Saturated 207 g 1033 %
  • Carbs 831 g 277 %
  • Fiber 21 g 82 %
  • Protein 85 g 171 %
  • Cholesterol 1474 mg 491 %
  • Sodium 3927 mg 164 %
  • Calcium 1771 mg 177 %
  • Magnesium 200 mg 48 %
  • Potassium 1694 mg 36 %
  • Iron 27 mg 150 %
  • Zinc 7 mg 68 %
  • Phosphorus 2614 mg 373 %
  • Vitamin A 3378 µg 375 %
  • Vitamin C 43 mg 48 %
  • Thiamin (B1) 4 mg 304 %
  • Riboflavin (B2) 4 mg 320 %
  • Niacin (B3) 27 mg 167 %
  • Vitamin B6 1 mg 59 %
  • Folate equivalent (total) 1329 µg 332 %
  • Vitamin B12 3 µg 142 %
  • Vitamin D 12 µg 79 %
  • Vitamin E 13 mg 85 %
  • Vitamin K 60 µg 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Berry Pound Cake With Whipped Cream

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened, plus more for pans
  • 2 3/4 cups all-purpose flour
  • 1/2 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 1/4 cups granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs, plus 1 large egg white
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 tablespoon confectioners' sugar
  • 1 cup (about 4 ounces) fresh blueberries
  • 1 cup (about 4 ounces) fresh raspberries

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