Mile High Whipping Cream Powdered Sugar Pound Cake

The crust on this moist pound cake is so crispy and light - the cake itself melts in your mouth, it's so delicious. 

1 pound (4 sticks) butter, room temperature
6 cups powdered sugar, sifted after measuring if lumpy
1 tablespoon vanilla extract
1 tablespoons almond extract
1 teaspoon salt
1 teaspoon baking powder
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/3 cup heavy whipping cream, room temperature

Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until creamy and it sticks to the bowl (about 4 minutes at medium speed). Add extracts, salt, baking powder, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in 2 cups of the remaining flour until just incorporated. With the mixer running on low, gradually drizzle in cream. Beat in the remaining 2 cups of flour. Scrape down the bowl and beat for an additional 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 1 hour 55 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.