Recipe Image

Servings:

Classic Vanilla Cake

Fresh and light, and infinitely better than store bought.

Total Time

1hr

4.4

5 Ratings

Author: SideChef

Servings:

Ingredients

•

1/2 cup

Unsalted Butter , room temperature

•

1 1/4 cups

Granulated Sugar

•

Eggland's Best Classic Eggs

•

1 tsp

Vanilla Extract

•

1 tsp

Baking Powder

•

3/4 cup

Milk

•

1/4

Lemon , freshly squeezed

•

1 1/2 cups

All-Purpose Flour

•

1 pinch

Salt

Cooking Instructions

Preheat oven to 180 degrees C (350 degrees F).

Mix Milk (3/4 cup) and juice from the Lemon (1/4) together in a cup to make buttermilk. Allow to stand for about ten minutes while making the rest of the cake.

Sift All-Purpose Flour (1 1/2 cups) into a bowl.

Add Baking Powder (1 tsp) .

Add Salt (1 pinch) .

Place Unsalted Butter (1/2 cup) and Granulated Sugar (1 1/4 cups) in a mixing bowl.

Cream butter and sugar together for about four minutes on medium speed.

Crack the Eggland's Best Classic Eggs (2) into the bowl, and mix until combined, about two minutes.

Add Vanilla Extract (1 tsp) .

10.

Gradually add flour mixture, about a cup at a time. Alternate a cup of flour mixture with a third of the buttermilk.

11.

Prepare a springform pan or cake tin by buttering and flouring the pan. Spread softened butter onto the cake tin, making sure to coat every nook. Add flour and shake pan to coat the butter in a thin layer of flour. Discard excess flour.

12.

Pour cake batter into prepared tin.

13.

Bake for 35-40 minutes, until golden brown.

14.

Serve and enjoy!

Nutrition Per Serving

CALORIES

677

FAT

25.8 g

PROTEIN

9.8 g

CARBS

101.1 g