Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).
- Add the 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.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve as desired.
Notes
- For a citrusy twist, add 1 tablespoon of lemon or orange zest to the batter.
- Serve with fresh fruit, ice cream, or a glaze made from powdered sugar and milk.
- To make it extra moist, substitute half of the milk with sour cream or buttermilk.
- Can be stored at room temperature for up to 3 days or refrigerated for up to a week.