Ingredients

The following ingredients have 4 Servings
  • 3 sticks unsalted butter (at room temperature)
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons salt
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ½ cup sour cream
  • 6 large eggs (at room temperature)
  • 3 cups all purpose flour
  • ¾ cup whole milk
  • 1 cup confectioners sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350°F.
  • Place oven rack in the middle of the oven.
  • Grease a 10 - 12 cup Bundt cake pan, using non-stick baking spray or shortening. Flour the pan, and tap excess flour. Set aside.
  • In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Scrape the sides and bottom of the bowl with a spatula.
  • Add the baking powder, baking soda and salt. Add vanilla extract, almond extract and sour cream, mixing just until combined.
  • With the mixer running on medium speed, add 2 eggs and beat just until combined.
  • Add ⅓ cup of flour and beat just until combined.
  • Repeat again: 2 more eggs, followed by ⅓ cup of flour and the remaining 2 more eggs, followed by ⅓ cup of flour.
  • Gently beat in half of the milk. Followed by half of the remaining flour, then the remaining milk. Turn off the mixer and and stir in the remaining flour.
  • Scrape the sides and bottom of the bowl with a spatula. Beat batter on medium-high speed for 20 to 30 seconds, until smooth.
  • Scoop the batter into the prepared pan, smoothing the top with a spatula.
  • Bake the cake for 50 to 60 minutes, until it's starting to brown and a toothpick inserted into the center comes out clean.
  • If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
  • Remove the cake from the oven, and place it onto a cooling rack. After 10-20 minutes, invert the cake onto a plate, and allow it to cool completely.
  • Let the cake cool completely before glazing.