Ingredients
- 4 large eggs
- 1 cup (200 g) sugar
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) milk
- 1 ½ cups (180 g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
- Optional: zest of 1 lemon or orange for extra flavor
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) round or square cake pan.
- In a blender, add the eggs, sugar, oil, milk, and vanilla extract. Blend on medium speed for about 1 minute until well combined and frothy.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the blender. Blend in short pulses just until the batter is smooth and fully combined. Avoid overmixing.
- Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.
- Bake for 30–35 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.
Optional: Dust with powdered sugar, drizzle with glaze, or serve with fresh fruit and whipped cream.
Let me know if you’d like a chocolate version or a gluten-free option!