Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.
I've been making this cake to rave reviews since the recipe appeared in 2007. It comes out perfect every time. It uses less butter than some pound cake recipes, but still has a rich flavor. I don't add icing - just dust lightly with powdered sugar. This is pretty at Christmastime, but just as good in summer served with fresh strawberries!
I've made this several times and always comes out yummy! I had to cook it for about 15/20 min longer than suggested & I also changed the flour to be a mix of 1 cup whole wheat + 2 cups all-purpose, with the same great results.
This is my favorite pound cake recipe. It doesn't taste heavy or too sweet. The half & half adds a silky texture and richness. This cake can stand alone, or be served with fruit or ice cream (or both!).
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