Ingredients
- 16 tbsp unsalted butter softened
- 3 cups cake flour sifted
- 3 cups sugar
- 2 tsp vanilla extract
- 3/4 tsp kosher salt
- 7 large eggs
- 1 cup heavy cream
Instructions
- Heat oven to 350°.
- Grease and flour two 9 x 5 x 2-inch loaf pans; set aside. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes. Add eggs one at time, beating well after each, until smooth. Add flour and cream alternately, beginning and ending with flour, beating until smooth. Increase speed to high; beat batter until smooth and light, about 5 minutes. Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.
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