Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk, room temperature
- 1 teaspoon pure vanilla extract
- Optional: ½ teaspoon almond extract or lemon zest for added flavor
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy (about 4-5 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the flour mixture.
- Stir in vanilla extract (and almond extract or lemon zest, if using).
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
- Serve plain or dusted with powdered sugar, or top with a glaze or fresh berries.
Let me know if you’d like a glaze recipe or a printable version!