Makes 2 - 9 x 1 inch cakes
2.25 c. (9 oz.) flour, all-purpose, sifted
1/2 c. milk (preferably whole)
2 tsp. vanilla
1.5 c. sugar (10.5 oz) sugar, white
2 tsp. baking powder
.75 tsp salt
16 tsp (8 oz.) Butter, unsalted and softened, cut into small pieces
Preheat oven to 350F with racks in middle of oven. Grease and flour two 9 inch round cake pans.
Whisk together, milk, eggs and vanilla in a small bowl. Combine flour, sugar, baking powder and salt in a mixer bowl and stir to combine. Using paddle attachment, add butter one tablespoon at a time, mixing at low speed. Continue mixing for 45 seconds after all the butter has been added. Add 1 cup of the milk mixture and mix on low for 15 seconds, and then increase speed to medium-high and beat for 1 minute. Add remaining milk mixture in a slow stream. Scrape down sides and mix for an additional 15 seconds. Mixture will look slightly curdled.
Divide batter between two pans, smooth tops with offset spatula. Bake for 20-25 minutes, until toothpick comes out clean. Cool on racks for 10 minutes. Invert onto racks and cool completely.