Ingredients
For the Cake:
1 pound (4 sticks) unsalted butter, softened
2 ½ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but recommended)
8 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
For the White Glaze:
1 ½ cups powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Instructions
1. Prepare the Cake
Preheat oven to 325°F (165°C).
Grease a 10-inch tube pan (or Bundt pan) and lightly dust with flour.
2. Make the Batter
In a large bowl, cream the butter and sugar until light and fluffy (about 5–7 minutes).
Add vanilla and almond extracts, mixing until combined.
Beat in eggs, one at a time, until fully incorporated.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until smooth—don’t overmix.
3. Bake
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 20–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes.
