Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp lemon extract
- ½ tsp salt
- 1 tsp baking powder (optional, for a slightly lighter texture)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, salt, and baking powder (if using).
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with flour.
- Mix in vanilla, almond, and lemon extracts until well combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Let me know if you’d like a glaze or topping to go with it!