13oz.cake flourabout 3 cups, sifted, spooned, and leveled
1teaspoonbaking powder
12oz3 sticks unsalted butter at cool room temperature
20ozgranulated sugarabout 3 cups
1 ¼teaspoonsfine sea salt
5eggs
1teaspoonvanilla
1teaspoonlemon extract
½teaspoonalmond extract
zest of 1 1/2 lemons
1 ¼cuphalf and half
Instructions
Grease and flour a 12 cup Bundt pan, or use pan spray and flour. Set a rack in the lower third of the oven and preheat to 350F.
Whisk together the flour and baking powder. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and salt until the butter is creamy and lightens in color a bit, scraping the bowl as necessary.
Add the sugar and beat until light and fluffy and very pale in color, about 5 minutes. Scrape the bowl as necessary.
Add the extracts and lemon zest and beat for an additional minute.
Whisk the eggs together in a bowl, and then drizzle them into the mixer bowl on medium-low speed over about 5 minutes, scraping the bowl as necessary.
With the mixer on low speed, add the flour mixture in 3 additions and the dairy in 2 additions, beginning and ending with the flour.
Scrape the bowl as necessary, and beat on high for 2-3 seconds, just to make sure it is nice and homogenized.
Scrape the batter into the prepared pan and smooth the top. Bake in the lower third of the oven until well risen and deep golden brown. A toothpick should come out clean. This will take about an hour.
Allow the cake to cool on a rack for 30 minutes and then turn out to cool completely, about 4 hours. For the moistest possible cake, wrap in plastic wrap and let cool in the fridge or freezer.
Serve as is or with your favorite glaze or drizzle.
Store leftovers covered at room temperature for up to 5 days. Wrap well and freeze for longer storage.