Crunchy Top Pound Cake

Lori Hayes Byrd

6 eggs

1 cup butter (2 sticks)

3 cups sugar

3 cups all purpose flour

1 cup whipping cream (also known as Heavy Cream)

1 teaspoon vanilla

Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.

In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.

Stir in the vanilla.

Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan

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