Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream the butter and sugar together 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.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients.
- Stir in the vanilla, almond, and lemon extracts until combined.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Slice and enjoy!
If you’d like, I can help you add a glaze or serving tips too — just say so!