![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHY9V8zv_BsxRondORtlrUcm6fS7_mUqjxWXuSVeaK5PThgmA076qG_zX95L82s_kZl17mfboE5dZNv9U17wT_x0rFN_PhiBzqzU7mt6wj8Bt-FD5ZKEeEPPcRqXyuQAghfxNWtJwqd_R/s400/photo-1.jpg)
3lg eggs - fresher the better
1/4C buttermilk
1.5t vanilla
1.5C flour
1t baking powder
1.4t salt
3/4c white sugar - subbing brown not rec'd
13T to 1C butter - room temperature
Make it:
Preheat oven to 350degrees.
Prepare a loaf pan by buttering or lining with parchment - nonstick rec'd.
Cream butter and sugar. Whip it a good 5mins till fluffy and white. You're building structure.
Add one egg at a time, whipping 30sec after each.
Add vanilla. Use only good vanilla in simple baked goods. I like Spice House's Tahitian Pure for a floral overtone or Mexican Pure for more spice, almost a cinnamon flavor.
Mix all dry goods together - flour, salt, powder.
Alternate adding dry goods and milk until complete.
Whip a little until glossy, a couple minutes.
Bake immediately.
Check at 50 mins - may need up to 60 full minutes.