Adjust the oven rack to middle position and heat oven to 350° F . Grease and flour a 8 1/2 by 4 1/2 inch loaf pan, or line the bottom and all four sides with parchment.
Sift flour into the bowl in three additions, whisking just until most of the flour is blended after each addition. After the last addition whisk until just until there are no visible lumps or veins of flour . Let the cake cool in the pan on a rack for 10 minutes. Slide a thin knife bade around the sides to detach the cake and remove the cake to the rack to cool completely, about 2 hours, before serving. Cake may be wrapped and stored at room temperature for 3 days, or frozen for 1 month. Thaw at room temperature without unwrapping.
Brown Butter: Add 1 1/2 tablespoons of water and an extra pinch of salt to the food processor with the sugar. Use hot browned butter in place of the hot melted butter.
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