• Prepare the pan: Grease and line a 9x5-inch (23 x 13 cm) loaf pan with parchment paper, letting the edges hang over the sides for easy lifting. (See notes for pan alternative.)
• Preheat the oven to 350°F / 180°C (160°C fan)
• Butter mixture: Melt the butter in a mixing bowl. Leave to cool for about 5 minutes. Add the eggs and slightly warmed milk, then whisk until combined.
• Flour mixture: Sift the 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 inserted into the center comes out clean.
• Cool in the pan for 10 minutes before transferring to a wire rack.
• For the best texture: Let the cake cool completely before slicing so the inside can firm up properly while cooling.

Storage Tips

• Room Temperature: Store in an airtight container at room temperature for up to 3–4 days.
• Freezing: Wrap tightly and freeze for up to 3 months. For easier serving, slice the cake before freezing and thaw slices at room temperature as needed.
• Avoid Refrigeration: Refrigerating can make the cake lose its soft texture more quickly.