Step 1

Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside.

Step 2

In the bowl of a stand mixer using the whisk attachment whisk together the butter, vanilla and almond extracts. Whip for 5 minutes on medium-high.

Step 3

Switch to the paddle attachment Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)

Step 4

Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.

Step 5

Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.

Step 6

After all has been added, beat for 1-2 minutes until the flour has fully incorporated.

Step 7

Spread evenly into the pan and bounce on the counter, if needed to settle.

Step 8

Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean.

Step 9

Cool for 15 minutes, then remove the outer ring.

Step 10

Cool completely on a cooling rack.