Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Cream the Butter and Brown Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until it’s light and fluffy. This should take about 3-4 minutes. The brown sugar will give the mixture a rich, golden color—don’t rush this step! The creaminess you’re looking for is the key to a perfectly moist cake.
3. Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures the batter is smooth and well-blended.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agents throughout the flour.
5. Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with the flour mixture, then add some milk, repeating until all ingredients are combined. Be careful not to overmix—just mix until everything is incorporated.
6. Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If you notice the top of the cake is browning too quickly, you can cover it with aluminum foil for the last 20 minutes of baking.
7. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents it from falling apart.