Pound Cake (American South)

Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top.

3 cups granulated sugar
2 sticks butter, softened
3 cups cake flour
8 oz heavy whipping cream, at room temperature
6 large eggs, at room temperature
1 tsp. pure vanilla extract
⅓ tsp. sea salt
½ tsp. baking powder

Cream butter and sugar in a mixer.

Add 1 egg at a time. Add flour and cream, alternating between the two. Add baking powder. Add salt. Add vanilla.

Put in greased and floured "pound cake pan", you know, the one with the funnel in the middle.

Put in cold oven, middle rack.

Turn oven to 350°F and go run errands. Come back in 1 hour and remove. Let cool.