Prepare the pan: Generously butter and flour a 10-inch tube pan or bundt pan, making sure every crevice is coated to prevent sticking.
Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This may take 4–5 minutes and is essential for incorporating air for a tender crumb.
Add eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully mixed in before adding the next to maintain a smooth, emulsified batter.
Mix in flour and cream: Add half of the sifted cake flour to the batter and mix just until incorporated. Then add all of the whipping cream and mix until smooth. Finish by adding the remaining flour, mixing gently to avoid overworking the batter.
Add vanilla: Stir in the vanilla extract until evenly distributed throughout the batter. The result will be thick, creamy, and silky smooth.
Fill the pan: Pour the batter into the prepared pan, spreading it evenly with a spatula.
Start in a cold oven: Place the pan into a cold oven (do not preheat). Set the oven temperature to 350°F (175°C). Bake for 60 to 70 minutes, or until a sharp knife or cake tester inserted into the center of the cake comes out clean. The slow, gradual heat rise gives this cake its signature fine crumb.
Cool in pan: Allow the cake to cool in the pan for exactly 5 minutes. This resting period helps the cake set just enough for an easy release.
Turn out and cool: Carefully remove the cake from the pan and transfer it to a wire rack to cool completely. The outside should be golden and slightly crisp, while the inside remains soft and moist.
