Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream or whole milk
- 1 tablespoon pure vanilla extract
- Optional: powdered sugar for dusting or glaze
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar together using a hand or stand mixer until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Add flour mixture alternately with cream: Add the flour mixture to the creamed mixture in three parts, alternating with the cream or milk. Begin and end with the flour mixture. Mix just until combined.
- Add vanilla extract and stir well.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover with foil.
- Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with your favorite glaze if desired.
Let me know if you’d like a lemon, caramel, or cream cheese glaze to go on top!