Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
In the bowl of a stand mixer using the whisk attachment, whisk together the butter, vanilla, and almond extracts. Whip for 5 minutes on medium-high.
Switch to the paddle attachment. Add the sugar gradually, beating on medium until light yellow in color. (Around 5 minutes)
Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.
After all has been added, beat for 1-2 minutes until the flour has fully incorporated.
Spread evenly into the pan and bounce on the counter, if needed to settle.
Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.
Cool for 15 minutes, then remove the outer ring.
Cool completely on a cooling rack.
And there you have it, the exquisite “Million Dollar Pound Cake” in all its glory! This cake is more than just a dessert; it’s a testament to the beauty of baking and the joy it brings to our lives and our tables. Whether you’re serving this at a fancy dinner party or enjoying a slice with a cup of tea on a quiet afternoon, this pound cake is sure to impress. We hope you enjoyed this journey through the art of baking and that this cake brings as much joy to your table as it did to ours. Remember, the best part of baking is sharing the love, so don’t forget to slice up some happiness for your loved ones. Happy baking!
