Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon almond extract or lemon zest for added flavor
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Stir in the vanilla extract (and almond extract or lemon zest, if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. Don’t overbake!
- Let the cake cool in the pan for 15–20 minutes, then remove it and allow it to cool completely on a wire rack.
- Dust with powdered sugar or glaze, if desired.
Let me know if you want a glaze or icing suggestion too!