Preheat the oven to 160 degrees with the rack in the center. Grease a bread pan. Place the dish on two baking sheets, placed one on top of the other. Whisk together flour, baking powder, and salt in a large bowl. In another large bowl, beat the butter and sugar on high speed with a mixer until creamy, about 5 minutes.
Reduce mixer speed to medium. Add eggs one at a time, whisking 1-2 minutes after each addition. Add vanilla extract and beat. Reduce mixer speed to low and add flour mixture, do not beat for too long. You can also stir the dough by hand or with a rubber spatula. Put the dough into the prepared form, smooth the surface with a spatula.
Place the pan in the oven and check the cake after about 45 minutes. If it darkens too quickly, cover it loosely with foil. If you are using a medium pan, it will take about 70-75 minutes to bake the cake; if using a small mold, about 90 minutes. The cupcake is completely ready when the knife inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 30 minutes. Turn the muffin onto a platter and cool to room temperature. Cut into slices and serve. Store the cake wrapped for 5-7 days at room temperature or up to 2 months in the refrigerator.
Ingredients
Print Recipe
Pin Recipe