Heavy Whipping Cream Pound Cake

Ingredients
1 cup butter, softened
3 cups sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined.
Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired. Yield: 2 cakes (10-12 servings each)