Table of Contents
Mix eggs, one at a time, into the butter mixture. In separate bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture, about one cup at a time, adding in milk after each cup; mix until just combined.
Preheat oven to 350°. Coat 2 (8×8) baking pans with baking spray and dust with a thin layer of flour. In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter at medium speed, gradually adding sugar until the mixture is light and fluffy, about 4-5 minutes. Mix eggs, one at a time, into the butter mixture.
Mix eggs, one at a time, into the butter mixture. In separate bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture, about one cup at a time, adding in milk after each cup; mix until just combined. Mix in vanilla extract.
Preheat oven to 350ºF/180ºC/gas 4. Line the baking pan with baking paper. Set aside. Sift the flour, salt and baking powder twice and set aside. In a large bowl beat the butter and and sugar. Beat until the mixture is light and fluffy. Lightly beat the eggs and add gradually to the creamed mixture beating well after each addition.
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