Prep Time: 20 minutes
Bake Time: 1 hour 30–40 minutes
Total Time: About 2 hours
Servings: 16
Ingredients
- 1 pound (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 4 cups all-purpose flour, sifted
- ¾ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- ½ teaspoon salt
Instructions
- Preheat the oven to 300°F (150°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a large mixing bowl, beat the softened butter until smooth and creamy, about 3–5 minutes.
- Gradually add the sugar and continue beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour. Mix on low speed just until combined.
- Stir in the vanilla and almond extract, if using.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 1 hour 30–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Tips for Success
- Use room-temperature butter, eggs, and milk for the smoothest batter.
- Avoid overmixing once the flour is added to keep the cake tender.
- Bake at a low temperature for an even rise and fine crumb.
- Let the cake cool completely before slicing for the best texture.
Serving Ideas
- Dust with powdered sugar.
- Top with fresh strawberries, blueberries, or peaches.
- Serve with whipped cream or vanilla ice cream.
- Drizzle with a simple vanilla or lemon glaze.
- Enjoy with coffee or tea.
