Poundcake

• 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

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.

butter, eggs, cake flour, heavy whipping cream, vanilla

Taken from cooking.nytimes.com/recipes/1017340 (may not work)