|3 larges||Eggs -- at room temperature|
|1½ teaspoon||Vanilla extract|
|1½ cup||Cake flour|
|¾ teaspoon||Baking powder|
|¾ cup||Unsalted butter -- at room|
Preheat oven to 350~. Put rack in middle of oven. Butter and flour an 8½ x 4 ½ x 2 ½-inch loaf pan. In a medium bowl, whisk together the eggs and vanilla extract until blended. In a small bowl, sift together flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light.
Gradually add the sugar, beating until fluffy and ivory colored.
Gradually beat in egg mixture until well mixed. Reduce speed to low and gradually beat in flour mixture, occasionally scraping down the sides of the bowl, just until combined. Do not overmix. Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until top is deep golden brown and a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool in pan for 10 minutes. Invert onto rack, turn right-side up and let cool completely. Makes 1 loaf cake.
Note: Cake can be stored in a lock-top plastic bag at room temperature for up to 2 days.
From Williams-Sonoma Kitchen Library Typed for you by Marjorie Scofield 6/23/95
Recipe By : From Cakes, Cupcakes, Cheesecakes From: Marjorie Scofield Date: 06-30-95 (23:03) (18) (E)Recipes
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