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1 cup butter, softened

3 cups sugar

6 large eggs, room temperature

1 teaspoon lemon extract

1 teaspoon vanilla extract

3 cups all-purpose flour

1 cup heavy whipping cream

Sliced fresh fruit, optional

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1. Preheat oven to 325°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour alternately with cream, beating just until blended. Pour into prepared pans.

2. Bake until a toothpick inserted in center comes out clean, 80-85 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Serve with fresh fruit if desired.

Why is my pound cake dense?

Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined to avoid this issue.

How do I know when my pound cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

What can I use if I don’t have heavy whipping cream?

If you don’t have heavy whipping cream, you can substitute a mixture of ¾ cup milk and ¼ cup melted butter.

Why does my heavy whipping cream pound cake have an aftertaste?

A heavy whipping cream pound cake may have a floury or metallic aftertaste due to improper measurement of leavening agents, use of low-quality ingredients or overmixing the batter.