Ingredients
Ingredients:
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1 pound (2 cups) unsalted butter, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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4 cups all-purpose flour
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¾ cup whole milk
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1 tablespoon pure vanilla extract
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½ teaspoon almond extract (optional but recommended for depth of flavor)
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½ teaspoon salt
Instructions
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan (or Bundt pan) generously. You can also use baking spray with flour. Ensure all corners and crevices are well coated to prevent sticking.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 5–7 minutes until pale, fluffy, and creamy. Gradually add the sugar, one cup at a time, and continue beating until the mixture is light and airy, about 5 more minutes.
Add the eggs one at a time, beating well after each addition. This helps incorporate air and maintain the batter’s structure. Scrape down the sides of the bowl occasionally to ensure even mixing.
Reduce the mixer to low. Alternately add the flour and milk to the batter, beginning and ending with flour (e.g., flour, milk, flour, milk, flour). Mix until just combined. Do not overbeat—overmixing can lead to a tough cake. Add vanilla extract and almond extract, and mix just until incorporated.
Pour the batter into the prepared pan and tap it gently on the counter to remove air bubbles. Place in the preheated oven and bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean. Do not open the oven door in the first hour of baking, as this can cause the cake to collapse.
Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30–45 minutes
Nutrition
- Calories: 520
- Sugar: 38g
- Sodium: 190mg
- Fat: 28g
- Carbohydrates: 60g
- Protein: 6g
- Cholesterol: 140mg