Ingredients
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans (330 gm)
4 cups sifted cake flour, plus more for pans (512 gm)
1 teaspoon salt
4 teaspoons baking powder (17 gm)
2 3/4 cups sugar (553 gm)
8 eggs, room temperature
1 cup milk, room temperature (245 gm)
2 teaspoons pure vanilla extract
Method:
Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
Sift the flour with the salt and baking powder two times and set aside.
With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula.
Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
Slice and serve
eddy's kitchen 