1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Cream Butter and Sugar
In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer on medium speed. Beat for about 3-4 minutes until the mixture is light and fluffy.
See also Classic Sprinkle Shortbread Cookies
3. Add Eggs
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
4. Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
6. Pour and Bake
Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar.
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