The Best Pound Cake Ever

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.