Updated 13 Sept. 2012
After receiving some questions about this recipe (not to mention looking at the awful quality of the original picture) I decided it needed revisiting, so I’ve clarified the instructions and changed them around a bit because I think the one I made today was a better cake. I’ve also replaced the photo. 🙂
1 1/3 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup sugar
225g butter, room temperature
3 eggs, room temperature
2 tsp vanilla paste or extract
3/4 cup sweetened condensed milk
Preheat oven to 175°C. Grease and flour a medium loaf pan and set aside.
Whisk flour, salt and baking powder together in a bowl and set aside.
Beat sugar and butter together until fluffy, about 3 minutes. Add the eggs, one at a time, and mix until well combined. Add the vanilla and condensed milk and mix until well combined.
Add the flour and fold in with a spatula until just incorporated.
Pour the batter into the pan.
Bake until a toothpick inserted in the center comes out clean, about 50 – 55 minutes. Cool cake in the pan for ten minutes before turning out to cool completely on a wire rack.
Note: You can make this less sweet and perhaps a bit healthier by replacing the condensed milk with a 180g tub of plain Greek yoghurt. It makes a deliciously moist vanilla yoghurt cake.