Instructions

1. Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/4 cup whole milk on the counter. Let everything sit at room temperature until the butter is softened.
2. About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 350℉. Lightly coat a 9x5-inch loaf pan with butter. Line the bottom and 2 long sides of the pan with a sheet of parchment paper that extends past the sides by a few inches to form a sling.
3. Place 1 1/2 cups all-purpose flour and 1 teaspoon baking powder in a medium bowl and whisk to combine.
4. Add 1 cup granulated sugar and 3/4 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment on medium speed until lightened in color and fluffy, using a flexible spatula to scrape down the sides of the bowl as needed, 4 to 5 minutes total. Beat in the eggs one at a time, beating well and scraping down the sides after each addition. The batter will look separated.
5. Add half of the flour mixture and beat on the lowest speed until just combined. Add the milk and 1 tablespoon vanilla extract and beat on low speed until just combined. Add the remaining flour and beat until the batter is smooth and combined, scraping down the sides as needed.
6. Transfer the batter into the loaf pan and smooth out the top. Pick up the pan and gently tap the bottom on a work surface a few times to remove any air bubbles.
7. Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 60 to 70 minutes. Check after 50 minutes: If the top is getting too dark, tent the top of the cake with a sheet of aluminum foil for the remainder of the bake time.
8. Place on a wire rack and let cool for 30 minutes. Grasping the excess parchment, lift the cake out of the pan and place on the rack. Let cool completely, about 2 hours.