3 cups flour
1/2 pound butter, room temperature
3 cups sugar
6 large eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 cup heavy cream
2 tsp. vanilla extract
1 vanilla bean, seeds scraped
Grease and flour a 10 inch Bundt pan. Flour well and shake out any excess.
In a bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. Scrape down sides ;making sure to incorporate the sugar with the butter. Add eggs one at a time, beating well after each addition. Add vanilla extract and seeds scraped from vanilla bean.
In a separate bowl whisk together the flour, baking powder, and salt.
Add 1/4 of the flour mixture to the butter mixture . Beat in 1/3 of the cream. Continue to add the flour and cream in this manner until all incorporated.
Pour into prepared pan. Place in cold oven , set temperature to 325 degrees and bake without opening the door, until toothpick inserted in center comes out dry, about 1 hour and 15 minutes.
Let cake cool in pan 15 minutes , then invert onto plate.