There's nothing better for a warm spring or summer night then a slice of fresh pound cake w/ a dollop of fresh, whipped cream & strawberries.
- 1 lb butter, softened (room temp)
- 3 c sugar
- 6 large eggs (room temp)
- 4 c all-purpose flour
- 3/4 c milk
- 1 tsp almond extract
- 1 tsp 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 & fluffy. (Again, the times will vary, & 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 & ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth & 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 & floured bread pan.
Bake at 300° for 1 hour & 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, & cool completely on a wire rack.