POUNDCAKE

Poundcake image

The magic thing about this cake is that it gets better by the day - ever so slightly sweeter and more settled into its flavors.

Provided by The New York Times

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups salted butter (3 sticks), at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
3 cups sifted cake flour
1 cup heavy whipping cream
1 tablespoon vanilla extract

Steps:

Preheat the oven to 325 degrees. Butter and lightly flour a 9-inch loaf pan or a bundt pan.
With a standing or hand mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating to blend after each addition.
Add a third of the flour and heavy whipping cream alternately until thoroughly combined. Add the vanilla and mix until blended. Do not overmix.
Transfer the batter into the prepared pan. If using a loaf pan, fill the pan to with a 1/4 inch of the top. You may have a little left over batter. Bake for 1 hour and 20 minutes, or until a knife inserted into center of cake comes out clean. Cool on a rack for 15 to 20 minutes before removing from pan.

Nutrition Facts : @context http, Calories 941, UnsaturatedFat 16 grams, Carbohydrate 116 grams, Fat 49 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 30 grams, Sodium 339 milligrams, Sugar 76 grams, TransFat 1 gram