INGREDIENTS
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) whole milk, room temperature
- 1 tsp vanilla extract
- Optional: 1/2 tsp almond extract for a richer flavor
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt pan or a tube pan.
- Cream the butter and sugar together in a large bowl until light and fluffy (about 4–5 minutes) using a hand or stand mixer.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add dry ingredients alternately with the milk to the butter mixture, beginning and ending with the flour. Mix until just combined—do not overmix.
- Stir in vanilla (and almond) extract.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.
- Serve as is or dust with powdered sugar. It’s also amazing with fresh berries or a scoop of vanilla ice cream!
Let me know if you want a glaze recipe to go with it!