Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups unsalted butter, room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3 1/2 cups all-purpose flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instruction
- Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
- Using a mixer, cream the butter and sugar together until light and fluffy - about 5 minutes. Add the eggs, one at a time, mixing just enough to fully incorporate each egg after adding. Scrape down the sides of the bowl.
- In a medium bowl, whisk the flour, salt, and baking soda together.
- Add the dry ingredients and the buttermilk to the butter mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix until well combined. Scrape down the sides of the bowl and mix again.
- Add the vanilla and almond extracts and mix to combine.
- Pour the mixture evenly into the prepared pan. Gently tap the pan on the countertop to force air bubbles to the top of the batter. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary**. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely. Slice and serve. Store covered on the counter for a few days or in the refrigerator for longer.
