Preheat oven to 350ºF/177ºC/Gas Mark 4. Grease two 9″ x 5″ baking loaf pans and line them with parchment paper
Grease parchment paper and dust the pans with flour, set aside
Combine all dry ingredients together in a bowl and set aside
Beat the butter on medium speed for 5 minutes, depending on how soft the butter is prior to beating. If the butter is still firm, beat it for 10 minutes
Add 1 cup of sugar to the butter and mix on low speed. Scraping the side of the bowl, add the additional 1 cup of sugar (or 1/2 cup if you want to reduce the sugar) to the bowl and continue to mix until it's well incorporate - about 5-8 minutes on medium speed
Add the eggs, one at a time, to the cream mix and make sure to scrape the sides of the bowl down
Add the vanilla extract and continue to mix until it all comes together
Slowly add half of the dry ingredients on low speed and continue to mix
Add 1/2 cup of the milk and continue to mix on low speed
Add the remaining half of the dry ingredients
Add the rest of the milk and mix until well combined, making sure not to overmix!
Gently divide the batter evenly in your pans
Bake for 60 minutes, or until a toothpick inserted comes out clean
Once the cake is done, take it out of the oven. Leave it to cool in the pans for 15 minutes.
After 15 minutes, turn it over on a cooling rack. Serve when cooled with tea, ice cream, chilled Coke/Fanta, etc.
To store the cakes: wrap them with cling film/cling wrap and leave them in a cool place. You can also refrigerate/freeze it but to be honest, the cakes do not last in my house so we do not refrigerate them! We just leave it out and cut "small small" anytime we walk by it. 😂😂