Your food processor’s emulsifying disc creates an ultra-creamy batter while the knead blade incorporates flour perfectly. This nut-free classic is simple, elegant, and perfect for brunch or afternoon tea.

🛒 Ingredients

For the cake (emulsifying disc + knead blade):

• 1½ cups (340g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 cups (240g) all-purpose flour
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ cup (60ml) whole milk

Optional glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice or milk
• 1 tsp vanilla extract

⚙️ Tools Used

• Emulsifying disc – For creaming butter/sugar
• Knead blade – For flour incorporation
• 9x5 loaf pan – Classic shape
• Cooling rack – Prevents soggy bottom

📝 Step-by-Step Instructions

1️⃣ Cream Butter & Sugar

• Install emulsifying disc
• Process butter and sugar 2 minutes until pale/fluffy
• Add eggs one at a time through feed tube

2️⃣ Incorporate Dry Ingredients

• Switch to knead blade
• Add flour, salt, vanilla, milk
• Pulse 10-12 times until just combined

3️⃣ Bake to Perfection

1. Pour into greased loaf pan
2. Bake at 325°F (165°C) for 60-70 minutes
3. Cool 15 minutes in pan → transfer to rack

4️⃣ Glaze & Serve

1. Whisk glaze ingredients → drizzle over cooled cake

2. Slice with serrated knife for clean cuts

💡 Pro Tips

🌡️ Temperature matters: Use room temperature ingredients
⚖️ Don’t overmix: Pulse until just combined after adding flour
🔪 Testing doneness: Skewer should come out clean
🕒 Better next day: Flavors improve after 24 hours

🌟 Why This Method Works
✅ Lighter texture – Emulsifying disc incorporates more air
✅ No overmixing – Knead blade prevents gluten development
✅ Consistent results – Perfect crumb every time

Serving suggestions:

• Toasted with berry compote
• With whipped cream and lemon zest
• As French toast next morning