Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (room temperature)
- 1 tbsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Preheat Oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- Cream Butter & Sugar: In a large mixing bowl, beat the butter and shortening until smooth. Add sugar gradually and beat until the mixture is light and fluffy, about 4–5 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt.
- Combine Mixtures: Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with flour. Mix just until combined—don’t overmix.
- Flavor It Up: Stir in vanilla and almond extract.
- Bake: Pour batter into the prepared pan. Smooth the top with a spatula. Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Serve: Slice and enjoy as-is or dust with powdered sugar or drizzle with a vanilla glaze!
Would you like a glaze recipe or variation ideas (e.g., lemon, cream cheese swirl)?