Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup whole milk
Optional Topping:
- Powdered sugar for dusting or a simple vanilla glaze
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 3-4 minutes). - Add Eggs and Vanilla:
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Alternate Adding Dry Ingredients and Dairy:
With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream and milk in two parts. Start and end with the dry ingredients. Mix until just combined—do not overmix. - Bake:
Pour the batter evenly into the prepared pan and smooth the top. Bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. - Serve:
Dust with powdered sugar or drizzle with a simple vanilla glaze, if desired. Slice and enjoy for breakfast or brunch!
Would you like me to help with a glaze recipe or any variations?