Kat Can Cook

0 Measure the milk and add the vinegar to the milk in the measuring cup.  Let sit while you continue with the rest of the recipe.  This will make your buttermilk.
1 Line a loaf pan with parchment paper and spray with nonstick baking spray.  Set aside.
2 Cut the butter into pieces.
3 In the bowl of a stand mixer, or using a handheld beater, beat the butter on medium for about 1 minute.
4 Add the sugar and, starting on low and increasing to medium-high, beat for about 2 more minutes until light and creamy.
5 Gradually add the eggs, egg white, and vanilla into the mixture and beat on medium for about 2 minutes.
6 Add the baking powder, baking soda, and salt and mix for 10 seconds.
7 On low speed add the flour, beat for 10 seconds or until partially mixed, then the buttermilk.
8 Transfer the batter into the prepared pan, make a long vertical slit on top with a knife (it makes it look pretty) and place it in a cold oven.
9 Turn the oven to 325 Degrees F and  bake for about 60-70 mins or until the cake starts to pull away from the sides of the pan and a tester comes out just clean.
10 Cool the cake for 15 minutes in the pan before running a knife around the sides and unmolding onto a cooling rack to finish cooling completely.
11 Serve with fresh fruit sauce, berries and whipped cream or any way you like!
12 Enjoy!