Georgia Pound Cake

By hazelljbmh

Paula's tip says you can switch out the vanilla extract for lemon or almond extract.

Ingredients

• 3 cups all-purpose flour, plus extra for dusting
• 2 sticks (8oz) butter, at room temperature
• 3 cups sugar
• 6 large eggs
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup heavy cream
• 2 tsp vanilla extract

Preparation

Step 1

Grease a 10-inch Bundt pan with butter, oil, or cooking spray. Flour generously and shake out any excess.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and sugar at medium speed until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter. Add the eggs, one at a time, beating well after each egg is added to thoroughly combine.
In a medium bowl, sift together the 3 cups flour, the baking powder, and salt. Beat one-fourth of the flour mixture into the egg mixture. Beat in 1/3 cup of the cream. Continue adding the flour mixture and the cream in this fashion, alternating them and ending with the flour mixture. Mix just until incorporated and scrape the sides of the bowl occasionally. Using a rubber spatula, stir in the vanilla.
Pour the batter into the prepared pan. Place in a cold oven, set the oven temperature at 325 and bake, without opening the oven door, until a toothpick inserted into the center comes out dry, 1 hour and 15 minutes. Bake for an extra 15 minutes if you think it needs it. Let the cake cool in the pan for 15 minutes, then invert it onto a cake plate.