Ingredients:
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
185 grams unsalted butter, room temperature
Procedure:
1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
2. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to circulate air 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 strengthen the cake's structure.
3. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes at 350 Fahrenheit or 175 Celsius.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The butter Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf tin.
If you decide to use a another baking pan, please check the time limit It will take less time to cook so start checking at the 35 min mark and a toothpick inserted in the center comes out clean.
Contributed by:Gabriel Eli Ndegwa
