Note: A Bundt pan is best, but a tube pan (angel food cake pan) works fine, too. From Kim Ode.
•1 c. (2 sticks) cold unsalted butter, plus 1 tbsp. softened butter for pan
• 2 c. sugar
• 5 eggs, room temperature
• 1 tbsp. vanilla extract (not imitation)
• 2 1/2 c. flour, plus 1 tbsp. for pan
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. heavy whipping cream
Preheat the oven to 350 degrees and place a rack in the center position.
Using the 1 tablespoon softened butter, thoroughly coat Bundt pan, making sure all surfaces are coated. Add 1 tablespoon flour, tilting and shaking the pan until all surfaces are dusted with flour. Shake out any excess flour. Set aside.
Cut the 2 sticks butter into 16 pieces and place in the bowl of a stand mixer, or a large mixing bowl for use with a hand mixer. Beat until creamy, about 45 seconds. Add sugar and continue beating on medium-high speed until fluffy and almost white in color, about 3 to 4 minutes, scraping the bowl several times.
In a medium bowl, beat 5 eggs with vanilla until just combined.
With the mixer on low speed, add the beaten eggs, 1 tablespoon at a time, blending in each addition before adding more. When all the eggs are added, beat at medium speed for about 30 seconds.
In a medium bowl, combine flour, baking powder and salt, whisking well to blend.
With the mixer on low speed, alternately add the flour mixture and cream to butter mixture, beginning and ending with flour. Beat until just combined.
Scrape batter into the prepared pan. With a knife, cut through the batter to eliminate any bubbles and even out the top surface.
Bake for 65 to 75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely.
Serve plain or grilled, with your desired topping.
To grill: Place 1-inch-thick slices of pound cake on clean grill over hot coals for about 30 seconds on each side. May be prepared in advance.
Nutrition information per serving:
Calories 350 Fat 19 g
Sodium 79 mg Saturated fat 11 g
Carbohydrates 41 g Calcium 33 mg
Protein 4 g Cholesterol 110 mg
Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 2 other carb, 4 fat.