**Ingredients:**
– 4 cups all-purpose flour, sifted
– 1 pound (4 sticks) salted butter, softened
– 1 tablespoon pure vanilla extract
– 1 teaspoon almond extract
– 3 cups granulated sugar
– 6 large eggs
– 3/4 cup whole milk OR buttermilk
**Directions:**
1. Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.
2. In the bowl of a stand mixer with the whisk attachment, combine the softened butter, vanilla extract, and almond extract. Whip on medium-high speed for about 5 minutes until fluffy.
3. Switch to the paddle attachment. Gradually add the sugar while beating on medium speed until the mixture turns light yellow in color, about 5 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
5. Reduce the mixer speed and add the flour alternately with the milk, starting and ending with flour. Mix until just combined, scraping the sides of the bowl occasionally.
6. Once all ingredients are incorporated, beat for an additional 1-2 minutes until the flour is fully mixed in.
7. Spread the batter evenly into the prepared pan and tap the pan on the counter to remove any air bubbles.
8. Bake in the preheated oven for 1 hour 30-45 minutes, or until a toothpick inserted into the cake comes out clean.
9. Allow the cake to cool in the pan for 15 minutes, then remove the outer ring of the pan.
10. Cool the cake completely on a wire cooling rack.
**Notes:**
1. Baking time may vary depending on your oven, so check with a toothpick for doneness.
2. This cake can also be made in a tube pan without a removable bottom.
Enjoy your delicious homemade pound cake!