Simple pantry glaze: Pours on smooth and sets with a pretty sheen.
Reliable bake: Straightforward steps and bakery-worthy results.
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
Prep: Preheat oven to 325°F (165°C). Grease a 10-inch tube or Bundt pan and lightly dust with flour.
Cream: In a large bowl, beat butter and sugar until very light and fluffy (5–7 minutes). Mix in vanilla and almond extract.
Add eggs: Beat in the eggs one at a time, scraping the bowl as needed.
Dry mix: In a separate bowl, whisk flour, baking powder, and salt.
Alternate: Add the dry mixture to the butter mixture in 3 additions, alternating with the milk (start and end with dry). Mix just until smooth—do not overmix.
Bake: Transfer batter to the pan, smooth the top, and bake 1 hour 20–30 minutes, or until a toothpick comes out clean.
Cool: Let cool in the pan 15–20 minutes, then invert onto a rack.
Glaze: Whisk powdered sugar, milk/cream, and vanilla until pourable but not thin. Drizzle over the warm cake and let set 15–20 minutes before slicing.
Chef Tips & Variations
