Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix gently until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting with a simple glaze made from powdered sugar and milk.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 8IUCalcium: 2mgIron: 5mg
Notes
For a dairy-free option, use margarine or coconut oil instead of butter, and substitute the whole milk with almond or oat milk.
You can add a touch of lemon or orange zest for an extra flavor boost.
Store leftovers tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
To keep the cake moist, consider brushing it with simple syrup before frosting.
You can add a touch of lemon or orange zest for an extra flavor boost.
Store leftovers tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
To keep the cake moist, consider brushing it with simple syrup before frosting.
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