Rating: 4.5 stars 4.3
316 Ratings
  • 5 star values: 200
  • 4 star values: 63
  • 3 star values: 23
  • 2 star values: 12
  • 1 star values: 18

This cake is practical and can be for many uses. You can also add fruit in it if you wish.

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 8-inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.

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  • Sift together the flour, salt, and baking powder.

  • Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Cook's Note:

Blueberry Cake variation: add 1/4 teaspoon nutmeg to the dry ingredients and stir 1 cup fresh blueberries into the batter before baking. Cut in squares while it is still hot.

Nutrition Facts

210 calories; protein 3.2g; carbohydrates 29.6g; fat 9g; cholesterol 52.6mg; sodium 250.9mg. Full Nutrition
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