Ingredients
Method
Prepare the Oven and Pan
- Preheat your oven to 325°F (163°C). This temperature allows the cake to bake evenly without burning.
- Grease and flour a 9x5 inch loaf pan. This prevents the cake from sticking and ensures a smooth release.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 4-5 minutes. This incorporates air, which helps the cake rise.
Add the Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. This ensures even distribution and helps the batter emulsify.
- Stir in the vanilla extract until well combined.
Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps to aerate the flour and removes any lumps.
Mix the Batter
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix on low speed until just combined; do not overmix.
Bake the Cake
- Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.
Cool and Serve
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.
Nutrition
Notes
This cake can be stored in an airtight container at room temperature for up to 5 days. For added flavor, consider adding lemon zest or almond extract to the batter.