To achieve the fluffiest texture, bring the refrigerated ingredients for this loaf to room temperature before adding them to the batter. Serve slices of this quick loaf with jam, berries or a dollop of lemon curd.
HANDS-ON TIME 25 minutes
TOTAL TIME 2¾ hours
MAKES 1 loaf, 16 slices
INGREDIENTS
1 cup unsalted butter, softened
1¼ cups granulated sugar
4 eggs, at room temperature
3 tbsp milk, at room temperature
1 tbsp vanilla
½ tsp salt
1¾ cups all-purpose flour, sifted
DIRECTIONS
In large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 of the eggs; beat for 2 minutes, scraping down side of bowl. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1¼ hours.
Let cool in pan for 20 minutes. Turn out onto rack; let cool completely.
Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
NUTRITIONAL INFORMATION, PER SLICE: about 232 cal, 3 g pro, 13 g total fat (8 g sat. fat), 26 g carb, trace fibre, 76 mg chol, 90 mg sodium, 35 mg potassium. % RDI: 1% calcium, 6% iron, 13% vit A, 12% folate.
VARIATION
BLUEBERRY LEMON BUTTERY POUND CAKE
Set aside 1 tbsp of the flour before beginning. Add 2 tbsp finely grated lemon zest when beating in milk, vanilla and salt. Toss 1½ cups fresh wild blueberries with reserved flour; fold into batter. Bake as directed.
TIP FROM THE TEST KITCHEN
To keep the crust from overbrowning, use a light-coloured loaf pan. Darker pans tend to impart a deeper colouring
to buttery baked goods.
