Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) milk
- ½ cup (120ml) sour cream or plain yogurt (adds tenderness)
Optional Glaze or Topping:
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- Fresh berries or powdered sugar for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes with an electric mixer).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the flour mixture. Mix until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) For glaze: mix powdered sugar with milk or lemon juice until smooth. Drizzle over the cooled cake.
- Serve plain or with whipped cream, berries, or ice cream. Enjoy the melt-in-your-mouth goodness!
Let me know if you want a chocolate or gluten-free variation!