Description
This soft vanilla cake is one of those dependable little bakes that come together in one bowl and tastes lovely with a cup of tea. It’s light, buttery and simple enough for everyday baking, but you can dress it up when you feel like it.
Ingredients
Units
Scale
- 1/2 cup plus 1 tablespoon - 125 g soft butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup milk
- 1 1/2 cups flour
- 3 tsp baking powder
- 1 tsp vanilla essence
Instructions
- Preheat your oven to 350⁰F (180⁰C). Lightly grease a round or square cake tin, about 20 cm, and line the base with parchment paper. This makes getting the cake out much easier.
- Add 125 g soft butter, 3/4 cup sugar, 3 large eggs, 1/2 cup milk, 1 1/2 cups flour, 3 tsp baking powder and 1 tsp vanilla essence to a mixing bowl.
- Beat everything together for about 5 minutes until the batter is noticeably lighter, smooth and fluffy. Don’t worry if it looks a little soft; that’s what you want.
- Pour the batter into the prepared cake tin and gently smooth the top.
- Bake at 350⁰F (180⁰C) for about 30 minutes, or until the top is lightly golden and a skewer inserted into the centre comes out clean or with a few moist crumbs attached. If the cake needs another few minutes, give it 3 to 5 minutes and check again.
- Let the cake cool in the tin for about 10 minutes, then carefully turn it out onto a wire rack and let it cool completely before cutting.
- Once cool, slice and serve as it is, dust with icing sugar, or add your favourite icing if you’re turning it into more of a celebration cake.
Notes
Prepared, tried, and tested by Rashida
