Field Day Poundcake

Ingredients

• 453 grams (2 cups) unsalted butter, at room temperature, plus more to grease the pans
• 600 grams (3 cups) granulated sugar
• 6 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 453 grams (3 cups) cake flour
• ¼ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    491 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 0 grams dietary fiber; 37 grams sugars; 4 grams protein; 135 milligrams cholesterol; 177 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 large Bundt cake or 2 loaf cakes

Preparation

1. Heat the oven to 325 degrees. Butter one 12-cup Bundt pan or two 8.5-inch-by-4.5-inch loaf pans, and set aside.
2. Using an electric mixer or by hand, cream together the remaining butter and sugar. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla and salt.
3. Gently stir in the flour by hand, adding it very gradually; this will help to keep the cake tender. Add the cream and stir just until thoroughly combined.
4. Pour the batter into the pan or pans and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack to cool completely.

1 hour and 45 minutes