Best Pound Cake...adapted from Gourmet Magazine
3 cups sugar
2 sticks butter, softened, plus more for greasing the pan
7 eggs, room temperature
3 cups cake flour, sifted twice
1 cup whipping cream (heavy cream)
2 teaspoons vanilla extract
Butter and flour 10 inch tube or Bundt pan.
Cream butter and sugar, using paddle attachment if using stand mixer. Beat on medium high for 5 minutes.
Scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
With mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down bowl, and beat on medium high for 5 more minutes. Batter will be satiny.
Pour batter into prepared pan. Rap pan on counter once to twice to remove air bubbles. Place in lower third of a cold oven. Set oven to 350º and bake 60-75 minutes or till tooth pick inserted in center comes out clean or with just a couple crumbs.
Cool on rack 30 minutes. Remove from pan onto serving plate and cool completely. Will keep covered for up to 5 days.