I used store-bought cake flour as I had some in hand, but it is very easy to make your own. Use 2 tablespoon of corn starch in a measuring cup and then add all-purpose flour to fill the cup. Now mix it up well and sift to combine. Same way add 1 tablespoon of corn starch to ½ cup measuring cup and then fill the remaining with all-purpose flour. The flours have to be sifted at least 5 times to ensure proper mixing. If using store-bought cake flour, you will need to sift it 3 times. Also, add the salt to the flour when sifting. Keep this aside.

Butter the loaf pan liberally and then dust flour all over it. Shake off the excess flour and line the bottom of the pan with parchment paper.

Fit the stand mixer with the paddle attachment and beat the butter and sugar until pale and fluffy (about 5 minutes). You could also use a hand mixer to beat.

Add the eggs one at a time and beat well after each addition. For half an egg, beat the whole egg in a bowl and use half of it.

Add the vanilla and continuing mixing.

Reduce the speed of the mixer and add half the flour mixture. Next, add the cream and then the remaining flour. Mix well after adding each ingredient.

Scrape down the bowl and continuing beating at medium speed for about 5 minutes. You will notice that the batter becomes very creamy and fluffy after 5 minutes.

Transfer the batter to the prepared pan and tap the pan couple of times to release any trapped air.

Place the pan in the cold oven. DO NOT PREHEAT THE OVEN. Turn on the oven to 350 F and bake until golden brown. It took me about 55 minutes. Make sure that you keep checking after 50 minutes as each oven is different and the baking time may vary. Insert a toothpick and ensure that it comes out clean with few crumbs attached.

Cool the Vanilla Pound Cake in the pan on a cooling rack for about 30 minutes. Gently run the knife along the edge of the pan and then invert it on the rack. Let it cool completely before slicing.