Directions: |
Directions:Put oven rack in middle position but DO NOT preheat the oven.
Generously butter pan and dust with flour knocking out excess flour.
Sift together sifted flour and salt into a bowl. Repeat sifting into another bowl. Flour will have been sifted 3 times.
Beat together butter and sugar in a large bowl with an electric mixer at medium high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a hand held mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice o eliminate air bubbles.
Place pan in cold oven and turn oven temperature to 350º. Bake until golden and wooden pick inserted in middle of cake comes out with a few crumbs adhering to it, 1 to 1 1/4 hours. Cool cake in pan on rack for 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. Once cake has cooled completely, transfer to a serving plate or cake stand. If desired, when ready to serve, dust top of cake with powdered sugar or serve with dollop of whipped cream.
Cover well with plastic wrap or in an air tight container. |
This recipe for Pound Cake--Elvis Presley's Favorite is from