Cold Oven Poundcake

Name: Cold Oven Poundcake
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 10 servings
Ingredients: 1 cup (2 sticks) butter, at room temperature; 3 cups sugar; 6 large eggs, at room temperature; 3 cups all-purpose flour, sifted; 1 cup heavy whipping cream; 1 teaspoon vanilla extract

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Total: 2 hr (includes cooling time)
Active: 15 min

Yield: 10 servings

Total: 2 hr (includes cooling time)
Active: 15 min

Yield: 10 servings

Ingredients

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1 cup (2 sticks) butter, at room temperature

3 cups sugar

6 large eggs, at room temperature

3 cups all-purpose flour, sifted

1 cup heavy whipping cream

1 teaspoon vanilla extract

Directions

Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.