Greenbrier Butter Pound Cake


1 cup butter (2 sticks)
3 cups sugar
1 tablespoon vanilla
6 eggs
1 cup heavy cream
3 cups all-purpose flour


Cream butter and sugar until smooth and light. Add vanilla and eggs, one at a time. Add flour, 1 cup at a time, alternating with ½ cup of the cream until all is incorporated.
Pour mixture into a greased and floured 13-cup bundt pan and bake at 300 degrees for 1 hour and 45 minutes*.

Cool in pan for 10 minutes then invert onto a serving plate. Serve with caramel sauce, ice cream or fruit.

*Note from VA Egg Council – Start watching for doneness after about an hour and 15 minutes and cover with foil if the outside is done before the inside tests done. If using smaller pan(s) with a smaller amount of batter in each, it will take much less time to bake. Check accordingly for doneness. For example – these make wonderful cupcakes.

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