Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk, room temperature
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Cream the butter and sugar together in a large bowl using an electric mixer until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the flour mixture. Do not overmix.
- Pour batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid opening the oven door during baking; it can cause the cake to sink.