Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of one lemon (optional, for a citrus twist)
Feel free to substitute whole milk with almond milk for a dairy-free version. If you’re feeling adventurous, a touch of almond extract adds a delightful nutty note!
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake, much like how my abuela would patiently stir her sopa de fideo.
- Add the eggs one at a time, beating well with each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula. If you’re using lemon zest, gently fold it into the batter before pouring.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a beautiful golden hue, reminiscent of sunlit afternoons at family gatherings.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International