Ingredients
1 pound (about 2 cups) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
4 cups all-purpose flour
¾ cup whole milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional for extra flavor)
Instructions
- Preheat oven:
Heat oven to 300°F (150°C). Grease and flour a 10-inch tube or Bundt pan. - Cream butter and sugar:
In a large mixing bowl, beat the butter with an electric mixer until creamy. Gradually add sugar and beat until light and fluffy (about 5 minutes). - Add eggs:
Add eggs one at a time, beating well after each addition. - Combine flour and milk:
Alternately add flour and milk to the butter mixture, starting and ending with flour. Mix gently after each addition until just blended. - Add flavorings:
Stir in the vanilla and almond extracts. - Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for 10–15 minutes, then remove it from the pan and let it cool completely on a wire rack.
Optional Glaze
Mix together:
1 cup powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Drizzle over cooled cake.
Tips
Use room temperature ingredients for the best texture.
Do not overmix after adding the flour—this keeps the cake tender.
Store at room temperature for up to 5 days or freeze slices for later.