Ingredients
- 2½ cups (300 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 5 large eggs, room temperature
- 1 tbsp vanilla extract
- ½ cup (120 ml) whole milk
- Optional: zest of 1 lemon or orange for added flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a tall 8-inch round or bundt pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar together using a hand or stand mixer on medium-high speed until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Mix in vanilla extract and citrus zest if using.
- Reduce mixer speed to low. Add dry ingredients in 3 additions, alternating with the milk (start and end with dry). Mix until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
🎂 Serving Tip:
Dust with powdered sugar or glaze with a vanilla or citrus icing for extra flair.
Let me know if you’d like a chocolate or fruit variation!