Elvis presley's whipping cream pound cake

Ingredients

• 1/2 cup quality unsalted butter, room temperature
• 1.5 cups Hong Kong flour ( you can use cake flour), sifted
• 1/2 teaspoon salt
• 1 cup caster sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup quality heavy whipping cream

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Preparation

• In a large mixing bowl, cream the butter and sugar together till light and fluffy. Sift the cake flour and salt together and set aside for use later.
• Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment. Crack an egg in to the butter mixture one at a time and mix well before adding in another.
• Add vanilla extract and mix well again. Then add 1/4 of the cake flour in and mix well. Now add in 1/3 of the whipping cream and mix.
• Repeat this, alternating flour and cream till all is mixed in. Pour the batter into the prepared pan and place in the oven to bake.
• Bake for at least 30 minutes or till the tester comes out with moist crumbs. DO NOT over bake as it will make the cake slightly dry.