Simple Pound Cake
|Cake flour||3 Cup (48 tbs)|
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Sugar||3 Cup (48 tbs)|
|Eggs||7 Large (At Room Temperature)|
|Whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
Position rack in center of oven and preheat to 350Â°F.
Generously butter 12 cup angle food cake pan.
Dust pan with flour; tap out excess.
Sift flour and salt into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy.
Gradually add sugar, beating until mixture is well blended, about 5 minutes.
Add eggs 1 at a time, beating just until combined after each addition.
Using rubber spatula, fold in flour mixture alternately with cream, beginning and ending with flour mixture.
Mix in vanilla.
Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, covering top loosely with foil if browning too quickly, about 1 hour 20 minutes.
Let cake stand 15 minutes.
Cut around pan sides to loosen cake.
Turn out cake onto plate.
Turn cake right side up onto rack and cool completely. (Can be prepared 2 days ahead. Cover with cake dome and store at room temperature.)