A lighter take on a classic. Our pound cake uses heavy cream to make it light and airy; perfect for soaking up fruit juice or chocolate sauce. Enjoy it on its own with a dusting of powdered sugar or layer in our Red White and Blue Mason Jar recipe.
Preheat oven to 350ºF. Grease and flour a 10-inch tube pan. Set aside.
Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time, beating well after each egg.
In a separate bowl, mix together flour and cornstarch.
Beat half of the flour mixture into the egg and sugar mixture.
Beat in 1/2 cup heavy cream, and then beat in the remainder of the flour mixture.
Finish by beating in 1/2 cup more of cream and vanilla.
Pour into prepared pan and bake for about 60 to 75 minutes.
Cool on rack for 10 minutes before turning it out onto a serving plate.
2-1⁄2 cups white sugar
1 cup butter
6 tablespoons cornstarch
2-5/8 cups all-purpose flour
1 cup Lehigh Valley Dairy Farms Heavy Cream
2 tablespoons vanilla extract