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Paula's Pound Cake

There are certain recipes I cannot ever pass by without reading and wondering....is it better than the one I make? Pound Cake is one. I think this recipe is classic, vanilla-flavored heaven.

Prep
Cook
Serves 12people
Ingredients
1/2
lb (1 cup) or two sticks) unsalted butter, room temperature
3
cups sifted cake flour
3/4
tsp salt
3
cups granulated sugar
7
large eggs, at room temperature 30 minutes
2
tsp pure vanilla extract
1
cup heavy cream
Directions
1.
DO NOT PREHEAT OVEN.
2.
Generously butter or spray with baking spray a 10-inch tube pan (4-1/2-inches deep; not with removable bottom) or a 10-inch Bundt pan (3-quart capacity).
3.
Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times).
4.
Beat together butter and sugar in large bowl with electric mixer at medium-high speed until mixture is pale and fluffy, about 5 minutes in stand mixer. This step is very important, so please do not cut it short!
5.
Add eggs, one at a time, beating well after each one. Beat in vanilla extract.
6.
Reduce mixer speed to low and add half of the flour, then all of the heavy cream, then the remaining flour, mixing well after each addition. Scrape down bowl, then beat at medium-high speed for 5 minutes. Batter will become creamier and satiny.
7.
Spoon into prepared pan and level. Rap pan on countertop once or twice to pop any air bubbles and ensure a great textured cake. Place pan in cold oven and turn temperature to 350 degrees. Bake until golden and tester comes out with a few crumbs adhering, 1 to 1-1/4 hours.
8.
Cool cake in pan on wire rack for 30 minutes. Run a thin knife around inner and outer edges. Invert and remove cake from pan. Set on wire rack to cool completely.
9.
This beauty keeps well. Cover tightly with plastic wrap or place in an airtight container. Can leave at room temperature for up to 5 days.

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