Lee's Best Ever Pound Cake

1 pound butter, softened
3 cups sugar
6 eggs
4 cups all purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Cream butter and shortening until it is light and fluffy; gradually adding sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition (about 30 seconds each). Add flour to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into a greased and floured 12 cup tube pan. Bake at 300 for 1 hour and 40 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack. Yield: one 10-inch cake.

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