Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pan
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened to room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk or lemon juice

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour the loaf pan.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Whisk together powdered sugar and milk (or lemon juice) until smooth. Drizzle over the cooled cake.