Preheat oven to 350°F.

Spray or grease a 8 x 4-inch loaf pan. Line the bottom with parchment paper (optional) and grease the paper too.

In a medium bowl lightly whisk the milk, eggs and vanilla.

In a large mixing bowl combine the dry ingredients and mix with an electric mixer on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake’s structure.

Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides.

Spread the batter into the prepared pan and smooth the surface.. The batter will be almost a ½-inch from the top of a 4-cup loaf pan. (If pan is smaller, use excess batter for cupcakes.)

Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan on a rack for 10 minutes and place a wire rack. Reinvert so that the top is up and cool completely before wrapping airtight.