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Add remaining eggs-and-milk in two lots - Add half the remaining eggs-and-milk mixture and beat on Speed 7 for 20 seconds. Repeat with the remaining eggs-and-milk. As before, we don't want to over-mix the batter, so limit beating to 20 seconds each time. The batter should be soft but fairly thick.
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Then add the sugar and beat for about 2-3 minutes, until light and fluffy. Combine: Add the eggs, egg yolk, vanilla, and salt. Then beat on low speed until just combined. Mix: Add the flour and mix on medium-low until combined. Then scrape down the sides and bottom of the bowl and beat for another minute.
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Vanilla soaking syrup: Combine 1/3 cup (67g) sugar, 5 teaspoons water, and a pinch of salt. Heat briefly, just to dissolve the sugar, then stir in 2 teaspoons vanilla extract. Lemon soaking syrup: Mix the juice of 1 lemon (about 50g) with 1/2 cup (99g) sugar, and heat until the sugar dissolves.
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Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
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Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix). Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean.
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In a stand mixer fit with the whisk attachment, combine the softened butter and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the eggs in one at a time, beating well between each addition. Add the vanilla and almond extract and mix well.
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Instructions. Preheat oven to 325°F. Grease an 8x4 loaf pan. Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine. Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
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Heat the oven to 350° F (177° C). Lightly butter a 5-inch baking dish or a 4×6-inch baking dish with butter. Pro Tip: I recommend placing the baking dish on top of a rimmed baking sheet to catch any possible spills when the cake is baking. In a small bowl, beat butter and sugar with an electric mixer until well mixed.
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Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans) Set aside.
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Preheat the oven to 350°F. Line a loaf pan with parchment and spray with cooking spray. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth. Add the baking powder, salt, and flour, and mix until just combined.
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Step 3: Add the dry ingredients. Put the flour, baking powder, and salt in a medium bowl and stir it together with a whisk. Remember to use cake flour. It's lower in protein content which means there's less gluten development. Sift half the flour mixture into the butter/egg mixture.
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Step 3. Blend wet ingredients. In a large measuring cup, add the buttermilk, eggs, egg yolks, and vanilla and beat with a fork until blended. Set aside. Step 4. Add butter and oil while mixer runs on low. Keep the mixer running on low and add the butter, one piece at a time. Pour in the vegetable oil.
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Preheat the oven to 325℉. In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later. Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
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Divide the batter evenly into two buttered 8.5 x 4.5-inch loaf pans. Smooth the top of each loaf flat with an offset spatula. Place the prepared loaf pans into a preheated 325°F oven, preferably with the racks positioned in the lower third of the oven. Bake for 60 minutes and then check the doneness of each loaf.
