If you are using the miniloaf pans, place them on a baking sheet, and bake cakes for about forty-five minutes.
Recipe information
Yield
makes two 8 1/2-by-4 1/2-inch loaves or six 5 3/4-by-3 1/4-inch miniloaves
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Butter two 8 1/2-by-4 1/2-inch loaf pans; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating until combined.
Step 3
Add the reserved flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour; beat until combined. Divide the batter between the prepared pans, and smooth with an offset spatula.
Step 4
Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer pans to a wire rack to cool 10 minutes.Turn out cakes onto the rack to cool completely. Cakes can be kept at room temperature, wrapped well in plastic, for up to 3 days.
