Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 vanilla bean, split lengthwise and seeds scraped OR 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (120ml) whole milk
  • 1 cup (120g) powdered sugar (optional glaze)
  • 2-3 tablespoons milk or lemon juice (optional glaze)

Instructions:

  1. Grease and flour a 9x5 inch loaf pan or line with parchment paper.
  2. Beat softened butter and sugar until light and fluffy (5-7 minutes). If using vanilla bean, scrape seeds into the mixture.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract (if using).
  5. Whisk together flour, baking powder, and salt in a separate bowl.
  6. Gradually add dry ingredients to wet ingredients, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
  7. Pour batter into prepared loaf pan and spread evenly.
  8. Bake at 325°F (160°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  10. Whisk together powdered sugar and milk (or lemon juice) until smooth. Drizzle over the cooled cake (optional).