Southern Pound Cake

1 cup (2 sticks) unsalted butter, at room temperature, plus additional for greasing the pan
1.5 cups granulated sugar
6 large eggs
3 cups all-purpose flour, plus additional for preparing the baking pan
½ teaspoon baking powder
½ teaspoon salt
1 cup heavy cream
2 teaspoons vanilla extract

1. Grease and flour a 10-inch Bundt pan.

2. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream the butter and sugar together until pale and fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition.

3. Sift the flour, baking powder, and salt together into a medium mixing bowl. Add the flour mixture to the butter mixture in several batches, alternating with the cream, until both are fully incorporated. Add the vanilla and beat to combine.

4. Transfer the batter to the prepared pan and place it in the cold oven. Turn the oven to 325ºF and bake for about 1 hour and 15 minutes, until the cake is golden brown on the top and springs back when pressed. Let cool in the pan for about 15 minutes before inverting the cake onto a serving platter.

Pro-tip: Top with glaze.