Ingredients
- 3 sticks (1½ cups) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 1 tablespoon pure vanilla extract
- Optional: 1 teaspoon almond extract or lemon zest (for a flavor twist)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
- Cream the butter and sugar in a large mixing bowl until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Beat on low speed until just combined.
- Stir in the vanilla extract (and almond extract or zest if using).
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Serve as is, or dust with powdered sugar or glaze with a vanilla or lemon icing.
Would you like a glaze recipe or variations like chocolate or cream cheese swirl?