Ingredients
Method
- Preheat the oven to 325°F (163°C) and generously grease and flour a 10–12 cup Bundt pan before setting it aside.
- Beat the butter and sugar in a large mixing bowl on medium speed for 5 to 7 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
- Set the mixer to low speed and add the sifted flour in three parts, alternating with the cream in two parts, beginning and ending with the flour; mix until just combined.
- Stir in the vanilla and salt until combined, taking care not to overmix the batter.
- Transfer the batter into the prepared Bundt pan and smooth the surface with a spatula.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean; do not open the oven door prematurely.
- Allow the cake to cool in the pan for 15 to 20 minutes, then invert it onto a wire rack to cool completely before slicing.
Nutrition
Notes
Storage Moist pound cake stores well at room temperature for up to four days when kept covered or in the refrigerator for one week.
Freeze Freeze slices in airtight wrapping for up to two months.
Reheat: Thaw at room temperature.
Substitutions
- Heavy Cream: Use whole milk for a lighter version.
- Vanilla: Swap in almond extract to add a nutty note.