Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup whole milk
- Optional: 1 teaspoon lemon zest for a citrusy twist
Just like my grandmother’s recipes, this ingredient list is simple yet effective. You can substitute whole milk with almond milk for a dairy-free version or add a hint of almond extract for a nutty flavor. It’s all about making the recipe your own.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for the cake’s texture, so take your time.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until incorporated; overmixing can make the cake dense.
- If you’re using lemon zest, gently fold it into the batter. This is the moment to let your senses guide you, much like my abuela did.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience is key here, as the flavors deepen as it cools.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International