Vanilla helps extract flavors found in sweet treats
sugar and continue beating on medium-high speed until the mixture is fluffy and almost white in color, about 3 to 4 minutes, scraping the bowl several times.
In a separate medium bowl, whisk eggs with vanilla until just combined.
With the mixer on low speed, gradually dribble in the beaten eggs to the butter-sugar mixture, blending each addition before adding more. When all the eggs are added, beat at medium speed for about 30 seconds.
In another medium bowl, combine 2½ cups flour, baking powder and salt, whisking well to blend.
With the mixer on low speed, alternately add the flour mixture and whipping cream to the butter-sugar mixture, beginning and ending with flour. Beat until just combined, scraping to make sure there are no pockets of flour.
Scrape batter into the prepared pan. With a knife, cut through the batter to eliminate any bubbles and even out the top surface.
Bake for 65 to 75 minutes, or until a wooden pick inserted into the cake’s center comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely.
PER SERVING (without sauce): 350 calories, 5 g protein, 41 g carbohydrates, 26 mg total sugars, 1 g fiber, 19 g fat (11 g saturated), 110 mg cholesterol, 80 mg sodium