Strawberry Poundcake Recipe huneychild

• 2 Sticks unsalted butter, softened, plus extra for buttering pan
• 3 cups sifted cake flour (do not use self rising), extra for dusting pan
• 1 tsp salt
• 3 cups sugar
• 5 large eggs (room temperature)
• 2 tsp pure vanilla
• 1 cup heavy cream

1. Using a 10 inch bundt or tube pan.
2. Do not preheat oven
3. Generously butter pan and dust with flour, tap pan to remove excess flour
4. Sift 3 cups of cake flour and salt in a bowl, sift flour a total of 3 times
5. Beat butter and sugar on medium speed until pale and fluffy (about 5 minutes in a stand mixer or 6 8 minutes with a hand mixer).
6. Add one egg at a time
7. Add Vanilla
8. Reduce speed to low and add half flour, 1 cup heavy cream, complete with remaining flour, mix well after each addition.
9. Beat at medium high speed for 5 minutes until batter is creamy
10. Place pan in cold oven and turn oven to 350*F
11. Bake for 1.25 Hours, until golden brown and wooden skewer inserted in middle of cake comes out with a few crumbs
12. Cool about 30 minutes, run a knife around inner and outer edges of the cake.
13. Invert onto cake rack.
14. Makes 10 16 slices.

unsalted butter, cake flour, salt, sugar, eggs, vanilla, heavy cream

Taken from www.chowhound.com/recipes/strawberry-poundcake-11491 (may not work)