Georgia Pound Cake

• 2 sticks Unsalted Butter, Softened
• 3 cups Sugar
• 6 whole Eggs, Room Temperature
• 3 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Heavy Cream
• 1/4 cups Sour Cream
• 1 teaspoon Freshly Grated Orange Zest (optional)
• 2 teaspoons Extract (vanilla, Lemon, Almond, Etc.)

1. Generously grease and flour a 10-inch bundt pan. Do NOT preheat the oven. In a large mixing bowl or a stand mixer with a paddle attachment, cream the butter and sugar together until fluffy, about 5 minutes. Add the eggs one at a time, beating until incorporated after each addition.
2. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour.
3. Fold in the sour cream, zest (if using), and extract. (I LOVE vanilla extract in this cake!)
4. Pour batter into the prepared pan. Put into a cold oven and set the temperature to 325u0b0F. Bake for 1 hour 15 minutes without opening the oven door. If you notice the top wiggles, bake for an additional 15 minutes. Remove from the oven and cool in the pan for 15 minutes. Invert cake onto a plate.

butter, sugar, eggs, allpurpose, baking powder, salt, heavy cream, sour cream, freshly grated orange, vanilla

Taken from tastykitchen.com/recipes/desserts/georgia-pound-cake/ (may not work)