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Butter and flour (or use a flour and oil cooking spray like Baker's Joy) a 10-inch tube or Bundt pan (do not use a 2-piece angel food cake pan).
Cream butter and sugar, using a paddle attachment if using a stand mixer. Beat on medium-high for 5 minutes.
Scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then mix in the salt.
With the mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down the bowl, and beat on medium-high for 5 more minutes. The batter will be satiny.
Pour the batter into your prepared pan. Drop the pan onto the counter once or twice to remove air bubbles. Place in the lower third of a cold oven.
Set oven to 350º and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean or with just a couple of crumbs.
Cool on a wire rack for 30 minutes. Remove from the pan onto a serving plate or cooling rack and cool completely.