Ingredients
Scale
- 1 ½ cups (3 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup heavy cream (or whole milk)
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan. Make sure to get into all the crevices so the cake releases easily after baking.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together. Beat on medium-high speed for about 5 to 7 minutes until the mixture is light, pale, and very fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure everything is evenly incorporated. The mixture should look smooth.
- In a separate medium bowl, whisk together the sifted all-purpose flour, salt, and baking powder. Sifting the flour is important as it prevents lumps and keeps the cake’s texture refined.
- Gradually add the flour mixture to the butter mixture, alternating with the heavy cream. Start and end with the flour. Mix on low speed just until combined; do not overmix, as this can make the cake tough.
- Stir in the vanilla extract and almond extract by hand. Pour the thick batter into the prepared pan and smooth the top with a spatula. Tap the pan on the counter a few times to release any trapped air bubbles.
- Bake for 65 to 75 minutes, or until a long wooden skewer inserted into the center comes out clean. The top should be golden brown and the edges should slightly pull away from the pan.
- Let the cake cool in the pan for about 15 minutes. Carefully run a knife around the edges and invert the cake onto a wire rack to cool completely before slicing.
- Cook Time: 90 minutes
- Diet: Vegetarian