Ingredients
For the Cake
1 pound unsalted butter softened
2 ½ cups granulated sugar
6 large eggs room temperature
3 ½ cups all purpose flour
1 cup whole milk
1 tablespoon vanilla extract
1 teaspoon almond extract
½ teaspoon salt
For the Glaze
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 160°C
Grease and flour a large bundt pan or tube pan
In a large bowl beat butter and sugar until light and fluffy about 5 minutes
Add eggs one at a time beating well after each addition
In another bowl mix flour and salt
Add flour mixture to batter alternately with milk beginning and ending with flour
Mix in vanilla extract and almond extract
Pour batter into prepared pan and smooth the top
Bake for 1 hour 20 minutes to 1 hour 30 minutes until a toothpick inserted comes out clean
Let cake cool in pan for 15 minutes then turn out onto a rack to cool completely
Glaze Preparation
Mix powdered sugar milk and vanilla extract until smooth
Drizzle glaze over cooled cake
Tips
Do not overmix once flour is added
Use room temperature ingredients for best texture
This cake tastes better the next day after flavors settle
Store covered at room temperature up to 3 days or refrigerate up to 1 week