3. Add Eggs and Extracts
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla extract and almond extract (if using).
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix.
5. Pour Into Pan
Spoon the batter into the prepared pan, smoothing the top with a spatula.
6. Bake
Bake in the preheated oven for 60–75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil during the last 15–20 minutes of baking.
7. Cool and Serve
Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
Carefully transfer the cake to a wire rack to cool completely.
Dust with powdered sugar or serve with fresh berries and whipped cream for an extra touch of indulgence.
Tips for Success
Use Room Temperature Ingredients: This ensures the batter mixes evenly and results in a smoother texture.
Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
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