Ingredients
2 sticks of unsalted butter (½ pound)
1 ⅔ cups white sugar
5 eggs
2 cups flour
1 ½t salt
1t vanilla
1 ⅔ cups white sugar
5 eggs
2 cups flour
1 ½t salt
1t vanilla
What To Do
Pre-heat oven to 325°F.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating in each well. Stir in flour, salt, and vanilla, until mixed and smooth.
Spoon into a Pyrex 9" x 5" loaf pan and bake for 1¼ - 1 ½ hours (75-90 minutes) at 325°F, or until golden slightly-brown (see photo) and a toothpick comes out clean.
Cool, cut, and eat straight from the loaf pan.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating in each well. Stir in flour, salt, and vanilla, until mixed and smooth.
Spoon into a Pyrex 9" x 5" loaf pan and bake for 1¼ - 1 ½ hours (75-90 minutes) at 325°F, or until golden slightly-brown (see photo) and a toothpick comes out clean.
Cool, cut, and eat straight from the loaf pan.
Notes
- I snitch a piece almost as soon as this comes out of the oven and have the scorched fingers to prove it.
- My baby birdie took it up a notch and browned the butter, makes it even richer and more indulgent!
- From a functional perspective, I like to bake with Pyrex so I can see how the bottom and sides are baking.
