• Prepare the pan: Grease and line a 9x5-inch (23 x 13cm) loaf pan with parchment paper, letting the edges rise about 2 inches (5 cm).

  (See note for pan alternative)
• Preheat the oven: Position the oven rack in the middle and preheat to 356°F / 180°C (160°C fan).
• Melt the butter: In a mixing bowl, melt the butter (microwave or stovetop). Let it cool for about 5 minutes to prevent curdling the eggs when added.
• Warm the milk: Slightly warm the milk by microwaving it for 10-15 seconds or warming it on the stove for about a minute. It should be slightly warm to the touch, not hot.
• Combine ingredients: Add the warm milk and eggs to the cooled melted butter. Whisk gently until well combined.
• Add dry ingredients: Sift the dry ingredients (flour, sugar, salt, and baking powder) directly into the butter mixture.
• Mix: Whisk gently just until no lumps of flour remain, don’t overmix.
• Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer comes out clean.

  To prevent over-browning, cover the cake with foil after 10 minutes of baking, ensuring it doesn’t touch the batter. Remove the foil 10 minutes before the end of baking.
• Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage Tips

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days.
• Freezing: For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
• Avoid Refrigeration: Don’t refrigerate the cake unless necessary, as it can dry out faster in the fridge.