All ingredients must be room temperature. Grease and flour an angel food cake pan.
Beat butter and sugar until light-colored and fluffy.
Add eggs one at a time, beating well after each addition.
With mixer on slow speed, alternate additions of flour and cream, starting and ending with flour. Pour into prepared pan. Start cake in a cold oven. Turn oven to 325⁰. Bake one hour, until toothpick comes out clean.
Cool 10 minutes in the pan. Turn out on rack. Sprinkle with powdered sugar. (I don't do this, it just makes a mess.) Cut warm with a serrated knife, it is delectable.
There is no flavoring in this cake, nothing to take your mind off the flavors of cream and butter and eggs.
This cake won a blue ribbon for the best pound cake at the Kentucky State Fair in 1985. Ruth Sams said her family sometimes eats it for breakfast.
My mother used to make pound cakes and take them to “old people” and shut-ins at Christmastime. You can’t double a recipe like this without an industrial sized mixer. We’d smell the cake as it baked and then see it sail out the door. She’d say “Give half you have away and you’ll never be left with nothing.”