Ingredients:
4 cups all-purpose flour, sifted
1 pound salted butter, softened (4 sticks)
1 tablespoon pure vanilla extract
1 teaspoon almond extract
3 cups granulated sugar
6 large eggs
3/4 cup whole milk or buttermilk
Instructions:
Preheat the oven to 300°F (150°C). Grease and flour a detachable bottom angel food or tube pan.
Set it aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the softened butter, vanilla extract, and almond extract. Whip for 5 minutes on medium-high speed.
Switch to the paddle attachment. Gradually add the sugar, beating on medium speed until the mixture turns light yellow in color (around 5 minutes).
One egg at a time, adding and beating well after each addition. When necessary, scrape down the bowl’s sides.
Lower the mixer speed and add the flour alternately with the milk, beginning and ending with the flour. Pause occasionally to scrape the sides of the bowl.
Once all the ingredients have been added, beat for 1-2 minutes until the flour is fully incorporated.
Spread the batter evenly into the prepared pan. If needed, gently tap the pan on the counter to remove air bubbles and settle the batter.
Place the pan in the preheated oven and bake for 1 hour 30-45 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool for 15 minutes, then remove the outer ring of the pan.
After moving the cake to a cooling rack, allow it to cool fully.
Enjoy this classic Million Dollar Pound Cake with its rich and buttery flavor!