Ponqué. Tall and fluffy cake

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or use parchment paper).
2. Mix dry ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-5 minutes).
4. Add eggs: Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Combine: Gradually add the dry ingredients to the wet mixture alternating with the milk, starting and ending with the dry ingredients. Mix just until combined; don’t overmix.
6. Bake: Pour batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

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