Ingredients
- 2 ½ cups (315g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) 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 bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy (about 4-5 minutes). - Add eggs:
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. - Combine dry and wet:
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Beat on low speed just until combined after each addition. Do not overmix. - Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for about 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
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