Ingredients
U.S. Metric Conversion chart
1 pound(s) (3 1/4 cups) all-purpose flour
1 tablespoon(s) coarse salt
4 stick(s) softened unsalted butter, plus more for pans
2 cup(s) sugar
1 teaspoon(s) pure vanilla extract
9 large room-temperature eggs
Directions
1. Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
4. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
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