Do not preheat oven. Generously butter and flour two 8x4 inch loaf pans.

In a large bowl, whisk together sifted flour and salt. With an electric mixer, beat butter and sugar at medium-high speed until light and fluffy, about 5 minutes.

Add eggs, one at a time, beating well after each addition. Mix in vanilla.

With mixer on low, add half the flour, then all of the cream, then the remaining flour. Mix well after each addition.

Continue beating batter at medium-high speed for about 5 minutes. The batter should become creamy and satiny looking.

Divide batter evenly between prepared pans. Bang the pans on the counter once or twice to release air bubbles.

Place pans in oven and turn set oven temperature to 350 degrees. Bake for 65-75 minutes, or until cakes are golden and a toothpick inserted in the center come out clean.

Cool cake in pan for 30 minutes before transferring to a wire rack to cool completely.