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Ingredients
- 1 cup butter Unsalted, Room temperature
- 2 1/2 cups granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 cup buttermilk
Ingredients
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Instructions
- Preheat oven to 350 degrees. Grease and flour 2 8x4 loaf pans or line with parchment paper and set aside.
- In a mixing bowl, whisk together the flour and baking soda.
- In a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy. About 5 minutes.
- Add eggs one by one and make sure to scrape the sides of the bowl after each addition. Add vanilla extract and mix until smooth.
- Add 1/3 of the flour mixture into the stand mixer bowl, then add 1/2 of the buttermilk then mix. Repeat this step one more time then end it with the last 1/3 of the flour mixture.
- Divide the batter evenly into the 2 loaf pan. Tap it on a surface to make sure there are no air bubbles.
- Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
- Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let it cool completely on a cooling rack.
Recipe Notes
The loaf lasts for 3 days in room temperature.
Adapted from :
Cake Whiz
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