← Nouns Cooking · Bakery

Ingredients

• 225 g unsalted butter, soft
• 225 g caster sugar
• 4 large eggs, at room temperature
• 2 tsp Vanilla extract
• 225 g plain flour
• ½ tsp Baking powder
• ¼ tsp Salt
• 3 tbsp milk or buttermilk

Method

1. Heat the oven to 170°C (150°C fan, 340°F). Butter a 900 g (2 lb) loaf tin and line it with baking paper.
2. Beat the butter for 1 minute, then add the sugar and beat for 4–5 min until very pale and fluffy; this long creaming is what lifts the cake.
3. Beat the eggs with the vanilla and add them a little at a time, beating well after each addition.
4. Sift the flour, baking powder and salt together and fold in gently in two goes, adding the milk between them, until just smooth.
5. Spoon into the tin and level. Bake for 55–65 min until golden with a crack along the top and a skewer in the centre comes out clean.
6. Cool in the tin for 15 min, then turn out onto a rack. Dust with icing sugar or eat plain.

Tips

• Weigh your eggs: the classic rule is the same weight of butter, sugar and flour as egg (4 large eggs are about 225 g).
• Toast leftover slices and serve with berries and cream.

Sources

Written in our own words after cross-checking these recipes:

Joy of Baking Once Upon a Chef