Grease and flour a 10 inch tube pan or a large Bundt pan.

Sift the already-sifted flour 3 times total, then stir in the salt.

With an electric mixer, beat the butter and sugar until light and creamy, scraping bowl often. Do this for about 5 minutes.

Add eggs 1 at a time, beating for 30 seconds after each addition, then beat in vanilla.

Using the lowest speed of the mixer or if you prefer, by hand using a scraper, add half of flour, then all of cream, then remaining flour, mixing well after each addition.

When batter is smooth and satin-y, pour batter into pan. Drop pan from about 2 inches onto the counter to remove air bubbles.

Place pan in (cold) oven and turn oven temperature to 350°F.

Bake for 1 to 1 ¼ hours or until golden.

Let the cake cool in the pan on a rack, then loosen with a knife and invert

Let cool completely before serving.