For a citrus twist, substitute 1 tablespoon of lemon or orange zest for the almond extract.
– For a chocolatey variation, mix in 1 cup of mini chocolate chips.
Step-by-Step Instructions
1. Preheat your oven to 325°F (160°C) and generously grease and flour a 10-inch tube pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3. Add the eggs one at a time, beating well after each addition.
4. Gradually add the flour and milk, alternating between the two. Begin and end with the flour, mixing just until combined after each addition.
5. Stir in the vanilla extract, almond extract, and salt until the batter is smooth and well blended.
6. Pour the batter into the prepared tube pan, smoothing the top with a spatula.
7. Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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