Ingredients:
- 2 cups (397g) sugar, Baker’s Special Sugar preferred
- 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup (12 tablespoons, 170g) unsalted butter, softened
- 1 1/2 cups (340g) milk, at room temperature
- 1 tablespoon (14g) vanilla extract
- 4 large eggs, at room temperature
Instructions:
Preheat the oven to 350°F. Lightly grease (but don’t flour) the bottom only of your choice of pan(s): one 9″ x 13″ pan, two 9″ round cake pans, three 8″ round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
Preheat the oven to 350°F. Lightly grease (but don’t flour) the bottom only of your choice of pan(s): one 9″ x 13″ pan, two 9″ round cake pans, three 8″ round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
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Image Source:*kingarthurflour.com
Source:kingarthurflour.com