4 cups (1 litre) unbleached all-purpose flour

ml (4 teaspoons) baking powder

1/2 teaspoon (2.5 ml) salt

1 1/2 cups (375 ml) unsalted butter, softened

2 1/2 cups (625 ml) sugar

2 teaspoons (10 ml) vanilla extract

6 eggs

1 1/2 cups (375 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 33 x 23-cm (13 x 9-inch) rectangular pan with parchment paper, letting it hang over two sides. Butter the other two sides.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, cream the butter with the sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the milk.

Spoon the batter into the prepared pan and bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for about 45 minutes. Unmould and cool completely on a rack.

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