Classic Golden Butter Cake

1Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and line the bottom with parchment paper for easy removal.

2In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the 225 g of softened butter on medium speed for 2 minutes until creamy and pale yellow.

3Gradually add the 225 g of sugar to the butter, beating on medium-high speed for 5 minutes. The mixture should become light, fluffy, and significantly increased in volume; do not rush this step as it aerates the cake.

4Add the 225 g of eggs one at a time, beating on medium speed for 30 seconds after each addition. Ensure each egg is fully incorporated before adding the next to prevent the batter from curdling.

5Stir in the 1 teaspoon of vanilla extract and 1 tablespoon of milk until combined.

6Reduce the mixer speed to low. Gradually add the 225 g of sifted flour and 1/2 teaspoon of salt in three separate batches. Mix only until the flour streaks disappear; overmixing at this stage will develop gluten and make the cake tough.

7Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

8Bake for 55 to 65 minutes. The cake is done when the top is golden brown and a cake tester or toothpick inserted into the center comes out clean or with just a few moist crumbs.

9Remove from the oven and let the cake cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a wire rack to cool completely for at least 1 hour before slicing.