Ingredients
- 8 oz (1 3/4 cups, 225 g) cake flour (100%) See Note #1
- 1/4 teaspoon table salt
- 1 teaspoon baking powder
- 10 oz (1 1/4 cups, 285 g) granulated sugar (125%)
- 9 oz unsalted butter (1 cup plus 2 tablespoons, 255 g) room temp (112%)
- 4 large eggs plus 3 yolks, room temperature (about 9 oz, 255 g) (112%)
- 2 oz whole milk (1/4 cup, 60 ml)
- 1 teaspoon vanilla extract
Preparation
Step 1
Combine the eggs, vanilla and half the milk in a small bowl, whisk to combine and set aside.
Sift together the flour, salt and baking powder in a mixing bowl.
Add the sugar to the flour and mix at low speed for 30 seconds.
Add the butter to the flour and mix until combined. Add the other ½ of the milk and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture.
Scrape the bowl and paddle thoroughly.
On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition.
Pour the batter into a buttered and floured 9”x5” loaf pan or 12 cup Bundt pan .
Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).
Notes
#1 The percentages listed for each ingredient represent the baker's formula percentage. Flour is set at 100% and the percentages listed for the other ingredients are in relation to the weight of the flour.