Ingredients:

  • 1 lb unsalted butter, softened to 65°F
  • 1 lb granulated white sugar
  • 1 lb large eggs, room temperature (approx. 9 eggs)
  • 1 lb all-purpose flour, sifted twice
  • 2 tbsp pure vanilla extract
  • 1 tsp fine sea salt

Instructions:

  1. Generously grease a 10-inch tube pan or large Bundt pan with softened butter, ensuring every crevice is covered. Dust with a light coating of flour and tap out the excess.
  2. Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed for 5–7 minutes until the mixture is pale, fluffy, and significantly increased in volume.
  3. Reduce the mixer speed to medium-low. Add the room-temperature eggs one at a time, allowing each egg to fully incorporate before adding the next to maintain a stable emulsion.
  4. Sift together the flour and salt. With the mixer on its lowest setting, gradually add the flour to the batter, mixing just until the last streaks of white disappear. Do not overmix.
  5. Fold in the vanilla extract using a rubber spatula, scraping the bottom and sides of the bowl to ensure a uniform batter.
  6. Pour the batter into the prepared pan and smooth the top. Place in a cold oven and set the temperature to 325°F (163°C). Bake for 1 hour and 15 minutes, or until a long skewer inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 15–20 minutes before carefully inverting it onto a wire rack to cool completely.