Ingredients
Method
- Preheat oven to 325°F (165°C) and grease a loaf or bundt pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract until combined.
- Whisk flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to butter mixture alternately with milk.
- Mix until smooth and fully incorporated without overmixing.
- Pour batter into prepared pan and smooth the top.
- Bake for 60 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a rack to cool completely.
Notes
Use room-temperature ingredients for the best texture.
• Do not overmix once flour is added to keep crumb tender.
• Tent with foil if top browns too quickly.
• Store covered at room temperature up to 3 days.
• Freeze slices wrapped tightly for up to 2 months.
• Do not overmix once flour is added to keep crumb tender.
• Tent with foil if top browns too quickly.
• Store covered at room temperature up to 3 days.
• Freeze slices wrapped tightly for up to 2 months.