👩🍳 Instructions
1. Preheat the Oven
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Preheat to 300°F (150°C).
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Grease and flour a 10-inch tube pan or Bundt pan generously.
(You can also use baking spray with flour.)
2. Cream the Butter & Sugar
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In a large mixing bowl, beat butter on medium speed until smooth and creamy (about 2–3 minutes).
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Gradually add sugar, beating until light and fluffy — about 5–7 minutes.
This step is key for a light texture.
3. Add Eggs One at a Time
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Add eggs, one at a time, beating well after each addition.
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Scrape down the bowl as needed.
4. Alternate Flour and Milk
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Reduce speed to low. Add flour in 3 parts, alternating with milk in 2 parts, starting and ending with flour.
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Mix just until combined — don’t overmix.
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Stir in vanilla and almond extracts.
5. Bake the Cake
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Pour batter evenly into the prepared pan.
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Bake for 1 hour 25 minutes to 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
Start checking at the 1 hour 20 mark.
6. Cool and Serve
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Let the cake cool in the pan for 15–20 minutes.
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Carefully remove and transfer to a wire rack to cool completely.
🍰 Serve:
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Plain, dusted with powdered sugar, or topped with:
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Whipped cream
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Fresh berries
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Lemon or almond glaze
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Vanilla ice cream
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🔄 Tips & Variations
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Flavor twists: Swap almond for lemon or orange extract for a citrusy version.
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Extra rich: Use half heavy cream and half milk.
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Don’t rush: The long, slow bake at 300°F is what gives it that dense, velvety crumb.
🧊 Storage
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Store tightly wrapped at room temp for up to 4 days, or freeze slices for up to 3 months.
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