Ingredients
- 4 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) neutral oil (e.g. canola or vegetable)
- 2 cups (240 g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Optional: zest of 1 lemon or orange (for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round or square baking pan.
- In the blender, add the eggs and sugar. Blend on high for 1–2 minutes until light and frothy.
- Add the milk, oil, and vanilla extract (and citrus zest, if using). Blend again until well combined.
- Add the flour, baking powder, and salt. Pulse a few times just until combined — don’t overmix.
- Pour the batter into the prepared pan. Tap gently on the counter to release air bubbles.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🎂 Serving Suggestions:
- Dust with powdered sugar
- Top with whipped cream and fruit
- Slice and fill with jam or dulce de leche
Let me know if you’d like a chocolate version or a gluten-free alternative!