Ingredients
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/2 cup (120ml) milk
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Optional: zest of 1 lemon or orange for flavor
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan with parchment paper.
- In a large bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5–7 minutes, until the mixture is thick, pale, and fluffy.
- Slowly pour in the oil and milk while mixing on low speed. Add vanilla extract and mix until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle to maintain the airiness.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or top with your favorite glaze or whipped cream.
Tip: For an extra decadent twist, serve with fresh berries or a drizzle of fruit sauce.
Let me know if you’d like to turn this into a chocolate version or make it gluten-free!