Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup (120ml) buttermilk (or substitute with ½ cup milk + 1 tsp vinegar, let sit 5 min)
- ¼ cup (60ml) sour cream or plain yogurt
Optional topping:
- Powdered sugar for dusting
- Fresh berries or jam for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch (20×20 cm) square baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until fully combined.
- Add the dry ingredients to the wet mixture in two parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 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. Dust with powdered sugar once cool, if desired.
- Slice and serve for a soft, fluffy breakfast treat—perfect with coffee or tea!
Let me know if you’d like a variation (e.g., lemon, berries, or chocolate chip)!