Poundcake

Name: Poundcake
Total time: 2 min
Ingredients: 1 1/2 cups salted butter (3 sticks), at room temperature; 3 cups granulated sugar; 6 large eggs, at room temperature; 3 cups sifted cake flour; 1 cup heavy whipping cream; 1 tablespoon vanilla extract

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cooking.nytimes.com

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Total: 2 hours

Servings: 7

Author : The New York Times

butter cake flour eggs

Ingredients

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1 1/2 cups salted butter (3 sticks), at room temperature3 cups granulated sugar6 large eggs, at room temperature3 cups sifted cake flour1 cup heavy whipping cream1 tablespoon vanilla extract

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Instructions

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Step 1

Preheat the oven to 325 degrees. Butter and lightly flour a 9-inch loaf pan or a bundt pan.

Step 2

With a standing or hand mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating to blend after each addition.

Step 3

Add a third of the flour and heavy whipping cream alternately until thoroughly combined. Add the vanilla and mix until blended. Do not overmix.

Step 4

Transfer the batter into the prepared pan. If using a loaf pan, fill the pan to with a 1/4 inch of the top. You may have a little left over batter. Bake for 1 hour and 20 minutes, or until a knife inserted into center of cake comes out clean. Cool on a rack for 15 to 20 minutes before removing from pan.