Preparation
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan or tube pan thoroughly. You can also use baking spray with flour.
Sift together the flour, baking powder, and salt in a bowl and set aside.
Creaming the Butter and Sugar
In a large mixing bowl, beat the softened butter on medium speed until light and creamy (about 2-3 minutes).
Gradually add the granulated sugar, beating for about 5-7 minutes until the mixture is fluffy and pale.
Adding the Eggs and Flavorings
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, almond extract, and butter extract.
Combining Wet and Dry
On low speed, alternately add the flour mixture and the cream (or milk), beginning and ending with flour.
Mix just until incorporated. Do not overmix—this keeps your cake tender.
Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 10–20 minutes, or until a toothpick inserted comes out clean.
Let it cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
ENJOY!!
