Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, at room temperature
1 1/2 cups (190g) all-purpose flour, sifted
1/2 tsp baking powder
1/4 tsp salt
1 tbsp pure vanilla extract
Powdered sugar, for dusting (optional)
Instructions
Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and line a loaf pan (8×4 inches) with parchment paper, leaving some overhang for easy removal.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together on medium speed until light and fluffy (about 3-5 minutes).
Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition. This helps to incorporate air and achieve a fluffy texture. Add the vanilla extract and mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden and springy to the touch.
Cool and Serve: Let the cake cool in the pan for 10-15 minutes before using the parchment overhang to lift it out. Allow it to cool completely on a wire rack. Dust with powdered sugar if desired.
Enjoy.