Here’s another great recipe for pound cake. This cake is not too sweet, so you may want to top fresh fruit, or dust with powdered sugar. This a firm cake for those who are not familiar with pound cake. Pound cake recipes are often passed down through the generations. This was from one of my magazines but I forget which one!
Happy Pound Cake Baking!
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.)
Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.)
Add eggs, 1 at a time, beating just until yellow yolk disappears.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low-speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack