Ingredients
- 2 ½ cups (320g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk, room temperature
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. - Mix dry ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream butter and sugar:
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 4-5 minutes). - Add eggs:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine wet and dry:
Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. - Pour and smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. - Bake:
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover with foil during the last 15 minutes. - Cool:
Allow the cake to cool in the pan for 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely. - Serve:
Slice and enjoy plain or with your favorite toppings like fresh berries, whipped cream, or a dusting of powdered sugar.
Would you like me to help with variations or tips for the best texture?