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1
Preheat oven to 350u00b0F
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2
In a medium bowl, lightly combine the milk, eggs and vanilla.
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3
In a large mixing bowl, combine the dry ingredients, and mix on low speed for 30 seconds to blend.
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4
Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
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5
Increase to medium speed and beat for 1 minute to areate and develop cake structure.
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6
Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
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7
Scrape down the sides, then scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 -inch from the top of a 4-cup loaf pan. (if pan is smaller, use excess for cupcakes).
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8
Bake 55-65 minutes or until a wooden tothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
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9
The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.
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10
If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
