Crusty Pound Cake

3/4 c. salted butter, softened
1 1/2 c. sugar
3 eggs
1/2 tbsp vanilla extract
1/2 tsp almond extract
1 1/2 c. flour
dash salt

Preheat oven to 325.
Cream butter and sugar with an electric mixer. Add eggs and beat until fluffy. Stir in flavoring.
Stir flour and salt into batter and mix just until flour is moistened (don't overbeat).
Pour into greased bread pan.
Bake at 325 for 1 hr and 30 min (or until a toothpick inserted in the center comes out clean).
Cool in pan for 15 min. Loosen edges of cake and turn cake onto a wire rack. Place the cake right-side-up and cool completely.

TIP: To make a larger cake, double the recipe and bake in a bundt pan.