3 tablespoons milk (skim, low fat, or whole)
3 large eggs
1-1/2 teaspoons vanilla
1-1/3 cups cake flour, spooned into cup and leveled with a straight edge
3/4 cup sugar
3/4 teaspoon leaven
1/4 teaspoon salt
13 tablespoons unsalted butter, softened (no got to cut it in pieces)
Preheat the oven to 350°F and set an oven rack within the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, like Baker’s Joy or Pam Baking Spray with Flour.)
In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
In the bowl of an electrical mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, leaven , and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if employing a hand mixer) and beat for one minute. Scrape down the edges of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to mix . don’t over-mix. (The batter may have a rather curdled or grainy appearance — that’s okay.)
Scrape the batter into the prepared pan and smooth the highest with an offset spatula or the rear of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a skinny wooden skewer or toothpick inserted into the middle of the cake comes out clean.
Place the cake on a wire rack to chill for about 10 minutes. Then remove the cake from the pan and funky completely on a wire rack. Wrap the cooled cake in wrapping or store during a large sealable bag .
The wrapped cake will keep for several days at temperature , for one week when refrigerated.