Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup of gas cake strain icing (see instructions below)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking pan by lining it with parchment paper.
- In a large mixing bowl, combine flour, baking powder, and salt. Mix well and set aside.
- Cream together softened butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition.
- Stir in milk and vanilla extract, and then gradually add the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- 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 before transferring it to a wire rack to cool completely.
- Prepare the gas cake strain icing while the cake cools, adjusting the consistency with powdered sugar and milk as needed.
- Store the cake in an airtight container to keep it fresh for up to 3 days.
Notes
- Substitute all-purpose flour with cake flour for a lighter texture or gluten-free flour if necessary.
- Use a toothpick to check the cake’s doneness; it should come out clean or with a few moist crumbs.
- Add almond extract or lemon zest to enhance the flavor.
- This cake can be frozen for up to three months if well-wrapped.
- Bake and ice the cake a day in advance, ensuring it is stored properly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg