Million Dollar Pound Cake

• 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

• ¾ cup whole milk OR buttermilk


To begin, preheat the oven to 300°F and prepare an angel food/tube pan with a removable bottom by buttering and flouring it. Set it aside.

Using a stand mixer with the whisk attachment, combine the butter, vanilla, and almond extracts and whisk for 5 minutes on medium-high speed. Then, switch to the paddle attachment and gradually add the sugar, beating on medium speed until the mixture turns light yellow in color (approximately 5 minutes).

Next, add the eggs one at a time, beating well after each addition and scraping the sides of the bowl as needed. Lower the mixer speed and alternate adding the flour and milk, starting and ending with the flour. Occasionally stop and scrape the sides of the bowl.

Once all ingredients have been added, beat the mixture for 1-2 minutes until the flour is fully incorporated. Spread the batter evenly into the prepared pan and bounce it on the counter if necessary to settle it.

Place the pan into the preheated oven and bake for 1 hour and 30-45 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool for 15 minutes before removing the outer ring. Finally, cool the cake completely on a cooling rack.