Classic sweet and buttery cake that’s delicious by the pound.
- 1 Cup unsalted butter, slightly firm.
- 1 ¾ Cups all-purpose flour, sifted
- ½ Tsp. salt
- 5 large eggs
- 1 ½ tsp. vanilla extract
- 1 ¼ Cup sugar
- Nonstick cooking spray
- Confectioners’ sugar for dusting
Spray 2 loaf pans with non-stick cooking spray. (8”X4”)
In a medium bowl, combine the flour and salt and whisk thoroughly.
Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment. Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 tbsp. at a time, taking about 4 minutes to add it all and scraping the bowl as needed.
Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more. Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.
Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.
Preheat the Steam oven in Convection Humid mode to 275°.
Bake the cakes for about 45 minutes, or until a toothpick inserted comes out clean.
Let cakes cool and dust with confectionary sugar before serving.