Grandma's Pound Cake

My mom was the first person to teach me how to bake, but I'm pretty sure I inherited my love (obsession) with baking from my Dad's mom. Every Christmas and Thanksgiving she bakes for weeks before hand and freezes a crazy amount of absolutely delicious desserts to have on the holiday. She's an amazing cook as well. This past Thanksgiving we went up for the day (my grandparents live about an hour and a half away), and I baked cupcakes with her to have on Christmas with all the family, which was really awesome. She bought me a copy of the cookbook that we made the cupcakes out of and sent it to me a couple weeks later, it was really sweet and the cookbook and some seriously delicious looking recipes.
Last time we were up there, my Grandma gave me a recipe that she had had for about 30 years for pound cake. My aunt had it from her home-ec class when she was in school, and my Grandma used that recipe since. I didn't change it at all, because if it's good enough for her to use for 30 years, it certainly doesn't need changing.
The reason I decided to make this was because my mother decided that since butter was on sale at Harris Teeter and she had a coupon, she needed to buy 20 pounds of butter. I fully support this decision, since everyone knows that one can never have too much butter. This recipe uses an entire pound of butter, but it makes a lot and its completely worth it. You could also leave out the extracts, but I like the taste of them. For some reason almonds taste like cherries to me, I'm not sure why, and I absolutely love cherries.
I'm not 100% sure on the times, because I tend to put a crazy low time and then check from there, because I'm absolutely paranoid about burning anything. I always forget to keep track of the time. But I'll give you a general idea.
I apologize for these terrible pictures, I am not a photographer in any way, shape, or form, unfortunately.

Butter, sugar, and eggs

Grandma's Pound Cake
Makes 2 loaves and 12 muffins, or one bundt cake

1 lb butter, softened
3 cups white sugar
6 eggs, room temp
4 cups flour
3/4 cups milk
1 tsp vanilla
2 tsp almond extract

Preheat oven to 350, grease 12 muffin tins and two loaf pans (or one bundt pan).
Cream butter and sugar until very light and fluffy (about 5-ish minutes).
Beat in eggs one at a time, then beat in extracts.
Add in flour and milk alternatively into butter mixture, starting and ending with flour. Beat until completely combined.
Pour into baked pans.
Baking times:
Cupcakes- I think about 20 minutes. They'll spring back slightly when touched. The outsides will be brown but the middle of the tops might still be slightly pale.
Loaves- I think around 45-55 minutes. The tops of these won't spring back as much, or at least they didn't for me. I used a tooth pick and took them out when it didn't have any crumbs.
I'm not sure about the times for the bundt, as I've never made it and I forgot to write down times when I copied down the recipe, oops!

One thing that I was wondering today, do other people talk to the things they are baking or cooking? I do this regularly. I ask risotto if it's cooking properly, I ask bread of its going to rise correctly, I ask cookies if they're undercooked. I also throw hissy fits if anything goes wrong. Well, not all the time, but if it's a stupid mistake that I made. There have been a few times where I literally have thrown something across the room. It's pretty ridiculous. I tend to have very long conversations with the things I'm making then, alternatively pleading with them to just come out of the pan nicely, and telling them that they're stupid. I'm pretty sure that qualifies me as crazy, but at least I don't expect the food to talk back. There was minimal talking on this baking experience, pound cake is pretty straight forward but super delicious :)