Classic pound cake

Ingredients:

• 220 g of butter at room temperature, plus a little extra for greasing the pan
• 3 cups premium wheat flour
• 0.5 tsp baking powder
• 0.5 tsp fine sea salt
• 3 tbsp. sugar
• 0.5 cups of margarine at room temperature
• 1 cup whole milk at room temperature
• 1 tsp vanilla extract
• 5 large eggs at room temperature
• 0.5 tsp almond extract, optional

Preparation:

1. Preheat oven to 300°F (150°C). Generously grease a large, 25cm diameter cake pan with butter.
2. In a medium bowl, sift together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and margarine until creamy.
   
   In a large liquid measuring cup, combine the milk, vanilla, eggs, and almond extract, if using. Stir well. Gradually pour the milk mixture into the butter mixture, alternating with the flour, beginning and ending with the flour. Stir well. Fill the prepared pan with the batter.
3. Bake the cake for 15 minutes. Increase the oven temperature to 325°F (160°C) and bake for another 45 minutes, until the cake is golden brown and pulls away from the edge of the pan. Or check for doneness by inserting a toothpick into the cake. It should come out clean. Transfer it to a wire rack for 10 minutes. Then, turn the cake upside down to cool completely, at least 20 minutes.