Citrus pound cake

Ingredients:

• 450 g unsalted butter, room temperature, plus extra for greasing the pan
• 3.5 cups premium flour + extra for dusting the pan
• 0.5 tsp freshly grated nutmeg
• 0.5 tsp fine salt
• 1/4 cup light cream (10%), room temperature
• 1 tbsp vanilla extract
• 0.5 tsp almond extract
• 8 large eggs at room temperature
• 2 and 3/4 cups granulated sugar
• 2 tbsp finely grated orange zest
• 2 tsp finely grated lemon zest
• Powdered sugar, for dusting (optional)
• Special equipment: 12-cup round cake pan with a hole in the center

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F (160°C). Grease and flour the inside of a round cake pan.
2. Sift the flour, nutmeg, and salt into a medium bowl. In a large liquid measuring cup or bowl, combine the cream, vanilla and almond extracts, and eggs.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
3. In a large bowl, beat the butter with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and gradually add the granulated sugar. Once all the sugar is incorporated, increase the mixer speed to medium and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Add the orange and lemon zest. Reduce the mixer speed to low, gradually beat in the flour mixture until fully incorporated, then slowly beat in the egg mixture. Stir the batter several times with a rubber spatula (it will be thick).
4. Transfer the batter to the prepared cake pan and smooth the surface with a spatula. Bake until a toothpick inserted into the cake comes out clean and the surface springs back when lightly pressed, about 1.5 hours. Let cool in the pan on a wire rack for 10-15 minutes, then invert the cake onto a wire rack to cool completely. Dust the cake with powdered sugar, if using.