Step 1: Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8×4-inch (20×10 cm) loaf pan with parchment paper.

Step 2: Cream the Butter and Sugar

1. In a large bowl, beat the softened butter and sugar together for 3–5 minutes until light and fluffy.

Step 3: Add the Eggs

1. Add the eggs one at a time, beating well after each addition.
2. Stir in the vanilla extract.

Step 4: Mix the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Combine

1. Add the dry ingredients to the butter mixture in three additions, alternating with the milk.
2. Begin and end with the flour mixture.
3. Mix just until combined—do not overmix.

Step 6: Fill the Pan

1. Pour the batter into the prepared loaf pan.
2. Smooth the top with a spatula.
3. Gently tap the pan on the counter to remove any large air bubbles.

Step 7: Bake

1. Bake for 50–60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool

1. Let the cake cool in the pan for 10–15 minutes.
2. Remove from the pan and transfer to a wire rack to cool completely.

Step 9: Serve

1. Dust with powdered sugar if desired.
2. Slice and enjoy with tea, coffee, or fresh berries.

Tips for the Best Butter Cake

• Use room-temperature butter, eggs, and milk for a smooth batter.
• Cream the butter and sugar well to create a light, fluffy texture.
• Avoid overmixing after adding the flour to keep the cake tender.
• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 20 minutes
Yield: 10–12 slices