Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes (bundt may take up to 50 minutes), or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before removing from the pan.
Serving Ideas
- Dust with powdered sugar for a simple, elegant finish.
- Drizzle with a light vanilla or lemon glaze for extra sweetness.
- Serve with fresh berries and whipped cream for a classic touch.
Tips for Perfect Results
- Make sure your butter and eggs are at room temperature for the fluffiest texture.
- Don’t overmix once the flour is added—this keeps the cake tender.
- Store leftovers in an airtight container for up to 3 days, or freeze slices for later.
This old-fashioned cake truly lives up to its name—soft, light, and melt-in-your-mouth delicious. It’s the kind of recipe that never goes out of style, one you’ll want to bake again and again whenever you need a comforting, homemade dessert.
