This is a classic Pound Cake that has had a few minor adjustments from the traditional pound cake to produce the best flavor and texture. This pound cake is perfectly dense, moist, and has a nice vanilla flavor.
Preheat oven to 350°F. Generously grease and flour a 10+ cup bundt pan; set aside.
Beat the butter until soft and there are no visible chunks. Add the sugar and cream until light and fluffy. Scrape the bowl often.
Add eggs one at a time; beating until just mixed before adding the next egg.
On a low speed slowly add in the flour and salt and mix just until combined. Scrape the bowl often. Mix in the vanilla.
Pour batter into prepared pan and bake for 1 hour 10 minutes to 1 hour 20 minutes. Remove the cake from the oven as soon as a toothpick or wooden skewer comes out with a few crumbs. Let the cake cool in the pan for at least 30 minutes before inverting onto a serving platter.