A delightful and moist vanilla butter loaf cake, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease and flour two loaf pans.
Greasing and flouring the pans ensures the cake doesn't stick and comes out easily.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Creaming the butter and sugar properly incorporates air, making the cake lighter.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they mix evenly into the batter.
Gradually mix in the cake flour until just combined.
Avoid overmixing to keep the cake tender.
Stir in the vanilla extract until evenly distributed.
Using pure vanilla extract enhances the flavor of the cake.
Divide the batter evenly between the prepared pans and smooth the tops.
Smoothing the tops ensures even baking.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the cakes a few minutes before the minimum baking time to avoid overbaking.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cakes on a wire rack prevents them from becoming soggy.
Slice and serve the cake as a delightful dessert or snack.
Serve with a dollop of whipped cream or fresh berries for an extra treat.
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