Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) whole milk
Optional Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) milk or lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- Cream Butter & Sugar – In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add Eggs & Vanilla – Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Batter – Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined (do not overmix).
- Bake – Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze – Whisk together powdered sugar, milk (or lemon juice), and vanilla. Drizzle over the cooled cake before serving.
Notes
- Variations: Add 1 tablespoon of lemon or orange zest for a citrus twist.
- Serving Suggestions: Serve with fresh berries, whipped cream, or a scoop of vanilla ice cream.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing Tip: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Dietary Adjustments: Use a 1:1 gluten-free flour blend for a gluten-free version.