Ingredients
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (240ml) whole milk (room temperature)
- ½ cup (120ml) vegetable oil (e.g., canola or sunflower)
- 2 cups (240g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional, for added aroma)
- Pinch of salt
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan (or line with parchment paper). - Blend wet ingredients:
In a blender, combine eggs, sugar, milk, oil, vanilla extract, and zest (if using). Blend on medium speed for 1–2 minutes until well combined and slightly frothy. - Add dry ingredients:
Add flour, baking powder, and a pinch of salt to the blender. Pulse or blend in short bursts until fully incorporated and smooth. Do not overmix. - Pour into the pan:
Pour the batter into your prepared cake pan. Tap the pan gently on the counter to remove any air bubbles. - Bake:
Bake in the preheated oven for 35–40 minutes or until a toothpick inserted in the center comes out clean. - Cool and serve:
Allow the cake to cool in the pan for 10–15 minutes, then remove and let it cool completely on a wire rack. Dust with powdered sugar or frost as desired.
Optional toppings:
- Powdered sugar
- Whipped cream and fresh fruit
- Dulce de leche drizzle
- Chocolate glaze
Let me know if you’d like a chocolate or citrus variation!