Ingredients
1 lb (450 g) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
4 cups all-purpose flour
¾ cup whole milk
1 tablespoon vanilla extract
½ teaspoon almond extract (optional but classic)
¼ teaspoon salt
Instructions
Preheat oven to 300°F (150°C).
Grease and flour a Bundt pan or two loaf pans.
Cream butter & sugar
Beat butter until creamy (2–3 minutes). Gradually add sugar and beat until pale and fluffy (5–7 minutes).
Add eggs
Add eggs one at a time, beating well after each.
Mix dry ingredients
Whisk flour and salt together.
Combine
Add flour mixture alternately with milk, starting and ending with flour. Mix just until combined.
Flavor it
Stir in vanilla and almond extract.
Bake
Pour batter into pan.
Bake 1 hour 40–50 minutes, until a toothpick comes out clean.
Cool
Let cool in pan 15 minutes, then turn out onto a rack to cool completely.
Tips for Perfection
Room-temperature ingredients = smoother batter
Low oven temperature keeps it moist
Even better the next day
Serving Ideas
Plain with coffee
With berries & whipped cream
Light lemon glaze or powdered sugar dusting
