Vanilla Cream Pound Cake
2 sticks unsalted butter
3 cups sugar
6 large eggs
3 cups all-purpose flour
8 ounces heavy whipping cream
1 tablespoon pure vanilla
Preheat oven to 325°. Grease a 12 cup tube or bundt pan. Remove butter, eggs and cream from refrigerator 45 minutes before mixing batter.
Combine butter and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating thoroughly and scraping down sides of bowl after each addition. Add flour alternately with whipping cream, mixing well. Beat until batter is very smooth, about 2 minutes. Add vanilla, mix well. Pour batter into prepared pan and bake 1¼-1½ hours, until a toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan and transfer cake to a cooling rack to cool completely. Serves 12.
Batter will be very thick and heavy
Cool 10 minutes in pan
Serve sprinkled with powdered sugar (also good with fresh berries)
