📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your loaf pans, or line with parchment paper – this helps prevent sticking. Don't skip this step!
2. In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar until light and fluffy. This is crucial for a tender crumb! Make sure your butter is nice and soft, almost like room temperature play-dough.
3. Beat in 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to make sure everything is fully incorporated.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 3 ½ teaspoons of baking powder, and 1 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don't overmix!
5. Stir in 1 cup of buttermilk (you can make this by adding 1 tbsp of lemon juice or white vinegar to 1 cup of milk and letting it sit for a few minutes). Don't over mix; only until you just don't see any flour anymore. If you overmix, you'll have a tough cake and no one likes that.
6. Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula, making sure to gently tap out any air bubbles.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around the 50-minute mark. Every oven is different and a little sneak peak won't hurt.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Patience, young padawan!
9. Once completely cool, frost and decorate as desired. Get creative! Sprinkles, fresh fruit, chocolate ganache… the possibilities are endless! Let your inner artist shine!