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Print Recipe

Dessert

Vanilla Cream Pound Cake

About the Recipe

Ingredients

serves 12

2 sticks unsalted butter
3 cups sugar
6 large eggs
3 cups all-purpose flour
8 ounces heavy whipping cream
1 tablespoon pure vanilla

Directions

Preheat oven to 325°F. 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 1.25-1.5 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.

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