This is a very good cake. Keeps well for 5 days In airtight container, at room temperature.

2 sticks butter softened, plus additional for buttering pan
3 cups sifted all purpose flour plus additional for dusting
1/2 tsp salt
3 cups sugar(sifted)
7 large eggs, at room temperature(roughly 30 mins)
1Tbsp. Vanilla
1 cup heavy whipping cream

Special equipment:
10 in. tube pan(41/2 in. deep or 10 in. bundt pan(31/4 in. deep; 3 qt capacity

2 sticks butter softened, plus additional for buttering pan 3 cup s sifted all purpose flour plus additional for dusting 1/2 tsp salt 3 cup s sugar(sifted) 7 large eggs, at room temperature(roughly 30 mins) 1 Tbsp Vanilla 1 cup heavy whipping cream 10 in. tube pan(41/2 in. deep or 10 in. bundt pan(31/4 in. deep; 3 qt capacity

Put oven rack in middle position, Do Not Preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together flour(3 cups) and salt into a bowl. Repeat sifting 2 or 3 times, depending on sifter.
Beat together butter and sugar in a large bowl with an electric mixer at medium- high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6-8 minutes with a hand held mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mix well. Scrap down sides, beat at med-high 5 mins. Spoon batter into pan. Place pan in cold oven @350. Bake 1 hour. Cool on rack-30 mins.