Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into 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: Dust with powdered sugar or serve with fresh berries and whipped cream.
Enjoy your soft, moist vanilla breakfast cake!