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


  1. Preheat oven to 325°. Grease a 12 cup tube or bundt pan. Remove butter, eggs and cream from refrigerator 45 minutes before mixing batter.
  2. Combine butter and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes.
  3. Add eggs, 1 at a time, beating thoroughly and scraping down sides of bowl after each addition.
  4. Add flour alternately with whipping cream, mixing well.
  5. Beat until batter is very smooth, about 2 minutes.
  6. Add vanilla, mix well. Pour batter into prepared pan and bake 1.25-1.5 hours, until a toothpick inserted in center of cake comes out clean.
  7. Cool 10 minutes in pan and transfer cake to a cooling rack to cool completely.
  8. Serves 12.