Prep time: 10 mins
Cook time: 45 mins
-3 large eggs, room temperature
-3 tbsp milk, room temperature
-1 1/2 tsp vanilla extract
-1 1/2 cups sifted cake flour
-1/4 tsp salt
-1 tsp baking powder
-3/4 cup sugar
-13 tbsp butter, room temperature
Preheat oven to 350F, place rack in center of the oven.
Butter a 9x5x3 loaf pan. Line bottom with parchment paper; butter the paper as well.
Whisk together the eggs, milk and the vanilla extract in a medium sized bowl. Set aside.
Place flour, baking powder, salt, and sugar in the bowl of your electric mixer. Whisk together about 30 seconds on low speed or until well blended.
Add the butter and half of the egg mixture. Mix on low until the dry are moistened. Increase the speed to medium and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthened the cake.
Scrape the batter into the prepared pan and smooth the top with a spatula or the back of a spoon. Bake for about 45-55 minutes or until the cake is golden brown and a tooth pick inserted in the center comes out clean. In you find the cake browned too much as it bakes, cover it with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven, place on a wire rack and cool for about 10 minutes. Remove cake from the pan and let it cool completely on a lightly buttered wire rack. Serve as you wish and enjoy!