Grease the pound cake pan with butter.

Whip the butter until soft, then add sugar and whip until pale and fluffy.

Gradually add the beaten eggs while whipping at medium-high speed.

Sift cake flour, mugwort powder, salt, and baking powder into the mixture.

Fold the dry ingredients into the wet mixture until no dry flour is visible.

Add heavy cream and mix well.

Pour the batter into the prepared pound cake pan.

Create a shallow groove in the center of the batter with a spatula or knife.

Bake at 170°C for 40 minutes.

Remove the pan from the oven and tap it on the counter to loosen the cake.

Transfer the cake to a cooling rack and let it cool completely.