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Introduction
We all have that one recipe we’ve tried a dozen times, only to end up disappointed because it didn’t quite turn out as expected. Sometimes, it’s not the ingredients or even the method — it’s a simple, overlooked tip that can change everything. Today, I’m sharing that golden nugget for one of the most beloved dishes. Whether you’re a kitchen newbie or a seasoned cook, this tip will make you rethink how you’ve been doing it all along!
Ingredients:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk (or milk with 1 tbsp lemon juice, let sit 5 mins)
Note: Always use fresh ingredients for best results, especially your baking powder and soda.
Preparation:
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Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing it or lining it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream the softened butter and sugar until light and fluffy — this usually takes about 3-5 minutes.
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Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
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Here's the game-changing tip: Alternate adding the dry ingredients and the buttermilk to your butter mixture, starting and ending with the dry ingredients. This prevents overmixing and keeps your batter airy and tender.
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Pour the batter into your prepared pan and smooth the top.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:
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Serve this cake plain, dusted with powdered sugar, or topped with your favorite frosting or fresh berries.
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To keep it moist, store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
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For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Variation:
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