Directions:
- Preheat the oven to 325°.
- Butter a 10-by-5-inch loaf pan.
- Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.
- In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes.
- Add the eggs, 2 at a time, beating between additions.
- Beat in the milk.
- Sift the flour over the batter and whisk it in until smooth.
- Scrape the batter into the prepared pan and smooth the surface.
- Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.
- Make Ahead
- The cake can be kept at room temperature, covered, for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.4 Kcal (1501 kJ) | ||
| Calories from fat | 196.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.85g | 34% | |
|---|---|---|---|
| Cholesterol | 143.72mg | 48% | |
| Sodium | 89.5mg | 4% | |
| Potassium | 78.34mg | 2% | |
| Total Carbs | 35.28g | 12% | |
| Sugars | 12.52g | 50% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 5.92g | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.5mg | 14% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 376.38 Kcal (1576 kJ) | ||
| Calories from fat | 206.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.95g | 34% | |
|---|---|---|---|
| Cholesterol | 150.93mg | 48% | |
| Sodium | 93.99mg | 4% | |
| Potassium | 82.27mg | 2% | |
| Total Carbs | 37.05g | 12% | |
| Sugars | 13.15g | 50% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 6.22g | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.6mg | 14% | |
| Calcium | 31.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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