Ingredients:

  • 1 lb unsalted butter, softened to 68°F
  • 1 lb granulated sugar
  • 1 lb large eggs, room temperature (approx. 9 eggs weighed out of shell)
  • 1 lb all-purpose flour, sifted three times
  • 0.5 tsp fine sea salt
  • 1 tbsp pure vanilla extract
  • 1 tsp almond extract (optional)

Instructions:

  1. Begin by beating the softened butter on medium speed using a stand mixer with a paddle attachment until pale and creamy.
  2. Gradually rain in the granulated sugar. Continue beating for 5–7 minutes until the mixture is nearly white and looks like whipped frosting, scraping the bowl every 2 minutes to ensure even aeration.
  3. Reduce the mixer speed to low. Add the room-temperature eggs one at a time, allowing each to fully incorporate and emulsify before adding the next.
  4. Sift the all-purpose flour and fine sea salt together three times to maximize lightness.
  5. Slowly add the sifted flour mixture to the butter and egg emulsion, mixing only until just combined to avoid overworking the gluten.
  6. Stir in the pure vanilla extract and optional almond extract or lemon zest.
  7. Pour the batter into a greased and floured 10-inch tube pan or Bundt pan. Bake for 1 hour and 15 minutes, or until a long skewer inserted into the center comes out clean.
  8. Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.