Preheat oven: 325°F (163°C). Grease and flour a 10-inch bundt pan or a loaf pan.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
Add eggs:
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla (and almond extract if using).
Combine wet and dry ingredients:
Gradually add the flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
Bake:
Pour batter into prepared pan. Smooth the top.
Bake 70–85 minutes (for bundt) or 60–70 minutes (for loaf) until a toothpick inserted in the center comes out clean.
Cool and serve:
Let the cake cool in the pan for 15–20 minutes, then remove and cool completely on a wire rack.
Slice and enjoy — soft, buttery, and melt-in-your-mouth delicious!
💡 Tips:
For a richer cake, use a combination of butter and cream cheese.
Brush the top with simple syrup while warm for extra moistness.
Serve with fresh berries, whipped cream, or a drizzle of caramel sauce for an indulgent treat.
If you like, I can also give a super-simple 4-ingredient shortcut version of Million Dollar Pound Cake that’s just as moist and buttery — perfect for when you’re short on time. Do you want me to do that?
