A delightful twist on the traditional butter pound cake, this recipe adds a touch of almond extract for a nuanced flavor.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease and flour a 9x5-inch loaf pan to prevent sticking.
Use parchment paper for easier removal.
In a mixing bowl, cream the butter until smooth using an electric mixer.
Softened butter incorporates air better, resulting in a fluffier texture.
Gradually add the sugar to the butter while mixing, and beat until the mixture is light and fluffy.
Scrape down the sides of the bowl to ensure even mixing.
Add the eggs one at a time, mixing well after each addition.
Adding eggs slowly prevents the batter from curdling.
In a separate bowl, combine the flour and salt.
Sifting the flour can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
Stir in the vanilla and almond extracts until evenly distributed.
Fold gently to maintain the batter's airiness.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 75-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
Slice and serve your delicious vanilla butter loaf cake.
Pair with a cup of tea or coffee for a delightful treat.
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