Poundcake

Name: Poundcake
Ingredients: 1 1/2 cups salted butter (3 sticks), at room temperature; 3 cups/540 grams granulated sugar; 6 large eggs, at room temperature; 3 cups/270 grams sifted cake flour; 1 cup heavy whipping cream; 1 tablespoon vanilla extract

6 ingredients

12 steps

Ingredients

1 1/2 cups salted butter (3 sticks), at room temperature
3 cups/540 grams granulated sugar
6 large eggs, at room temperature
3 cups/270 grams sifted cake flour
1 cup heavy whipping cream
1 tablespoon vanilla extract

Directions

1

Preheat the oven to 325 degrees.
2

Butter and lightly flour a 9-inch loaf pan or a bundt pan.
3

With a standing or hand mixer, cream butter and sugar until light and fluffy.
4

Add the eggs one at a time, beating to blend after each addition.
5

Add a third of the flour and heavy whipping cream alternately until thoroughly combined.
6

Add the vanilla and mix until blended.
7

Do not overmix.
8

Transfer the batter into the prepared pan.
9

If using a loaf pan, fill the pan to with a 1/4 inch of the top.
10

You may have a little left over batter.
11

Bake for 1 hour and 20 minutes, or until a knife inserted into center of cake comes out clean.
12

Cool on a rack for 15 to 20 minutes before removing from pan.