Classic Cream Pound Cake
Classic Cream Pound Cake is an moderately easy dinner. Made with 1 c. (2 sticks) butter, softened, 3 c. sugar, 6 eggs, 1 tbsp. vanilla and 3 c. sifted all-purpose flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Do not preheat oven.
Grease and flour a 10-inch tube pan. Cream butter and sugar with electric mixer in a large mixing bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Blend in vanilla.
Sift flour and salt together.
Add to creamed mixture alternating with heavy cream, beginning and ending with flour.
Spoon batter into prepared pan. Place in cold oven.
Turn oven to 325Β°.
Bake 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; turn out on a wire rack and cool completely.
Makes 12 to 15 servings.
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