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Serves twelve to sixteen.
Yields one 12-cup Bundt cake.
10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
1-1/2 tsp. baking powder
1/2 tsp. table salt
1-3/4 cups granulated sugar
2 large egg yolks, at room temperature
3 large eggs, at room temperature
2/3 cup whole milk, at room temperature
1-1/2 tsp. pure vanilla extract
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