| 16 tablespoons (2 sticks)butter, plus extra for greasing pan |
| 3 large eggs, plus 3 large egg yolks |
| 2 teaspoons vanilla extract |
| 1 ¾ cups (7 ounces) flour, plus extra for dusting loaf pan |
| ½ teaspoon table salt |
| 1 ¼ cups (8 ¾ ounces) sugar |
The butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap or foil and stored at room temperature.
Cut
butter into 1-tablespoon pieces and place in bowl of standing mixer;
let stand at room temperature 20 to 30 minutes to soften slightly
(butter should reach no more than 60 degrees). Beat
eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let
egg mixture stand at room temperature until ready to use.
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Adjust
oven rack to middle position and heat oven to 325 degrees. Generously
butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out
excess.
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In
standing mixer fitted with flat beater, beat butter and salt at
medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes,
scraping bottom and sides of bowl once with a spatula. Reduce speed
to medium; with mixer running, gradually pour in sugar (this should
take about 60 seconds). Once all sugar is added, increase speed to
medium-high and beat until mixture is fluffy and almost white in color, 5
to 8 minutes, scraping bottom and sides of bowl once. With mixer
running at medium speed, gradually add egg mixture in slow, steady
stream; this should take 60 to 90 seconds. Scrape bottom and sides of
bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4
minutes (mixture may look slightly broken). Remove bowl from mixer;
scrape bottom and sides.
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In
3 additions, sift flour over butter/egg mixture; after each addition,
fold gently with the spatula until combined. Scrape along bottom of
bowl to ensure that batter is homogenous.
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Transfer
batter to prepared loaf pan and smooth surface with rubber spatula.
Bake until golden brown and wooden skewer inserted into center of cake
comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack
for 15 minutes; invert cake onto wire rack, then turn cake right side
up. Cool cake on rack to room temperature, about 2 hours. Slice and
serve.
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