Classic Cream Pound Cake

Directions

1. 1
   Do not preheat oven.
2. 2
   Grease and flour a 10-inch tube pan. Cream butter and sugar with electric mixer in a large mixing bowl until light and fluffy.
3. 3
   Add eggs one at a time, beating well after each addition.
4. 4
   Blend in vanilla.
5. 5
   Sift flour and salt together.
6. 6
   Add to creamed mixture alternating with heavy cream, beginning and ending with flour.
7. 7
   Spoon batter into prepared pan. Place in cold oven.
8. 8
   Turn oven to 325°.
9. 9
   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.
10. 10
    Makes 12 to 15 servings.