Old-Fashioned Butter Cake
1 hr 40 min8 servings
A tender, classic butter cake made by creaming butter and sugar, then alternating dry ingredients with milk.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepGrease a 9×5 inch loaf pan | |||||||
| 225 g unsalted butter, softened | Cream butter & sugar until light & fluffy | Beat in eggs one at a time | Alternate dry ingredients & milk into batter | Stir in vanilla | Pour into pan & smooth top | Bake 350°F / 175°C, 60–70 min | Cool in pan 10 min, then turn out to cool |
| 200 g granulated sugar | |||||||
| 4 large eggs | |||||||
| 250 g all-purpose flour | Whisk flour, baking powder & salt | ||||||
| 1/2 teaspoon baking powder | |||||||
| 1/4 teaspoon salt | |||||||
| 1 teaspoon vanilla extract | |||||||
| 120 ml whole milk | |||||||
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