Preheat the oven to 325°
Cream the sugar and butter together until light and fluffy. Scrape the bowl with a rubber spatula.
Add the vanilla to the eggs, then add the eggs one at a time and whip until light and fluffy.
Scrape the bowl with a rubber spatula.
Sift the flour and baking powder together. The milk and flour mixture will be added to the mixing bowl in an alternating pattern starting and ending with the dry ingredients. Mix until incorporated. Do not over mix.
Prepare your loaf pans. This recipe makes 2 loafs each baked in standard sized loaf pans 9.25 x 5.25 x 2.75. There are several ways to accomplish this, butter and flour or parchment on the bottom, but my favorite way is using Wilton’s Bake Easy spray. The cake slides out every time.
Bake for 60-70 minutes. The cakes are ready when a toothpick inserted into the middle of the cake comes out clean.
Allow cake to cool in the pan on a wire rack. Once cooled, run knife between the cake and the pan on all four sides. Turn the cake upside down and it will slide right out of the pan.