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Try adding a cup of fresh blueberries or chocolate chips folded gently into the batter right before baking for a delicious twist. Or mix in some lemon zest for a citrusy zing that pairs beautifully with the vanilla.
Frequently Asked Questions:
Q: Can I substitute butter with oil?
A: Yes, but butter provides flavor and texture that oil can’t replicate exactly. If substituting, use ¾ the amount of oil and reduce added liquids slightly.
Q: What if I don’t have buttermilk?
A: No worries! Just mix 1 cup milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, then use as buttermilk.
Q: How do I know when it’s done baking?
A: Insert a toothpick into the center — it should come out clean or with just a few moist crumbs attached.
Q: Can I double the recipe?
A: Absolutely! Just use a larger pan and increase baking time slightly. Check doneness frequently to avoid overbaking.
With this little adjustment, your baking game will level up fast. I’m so glad I discovered this tip — it’s saved me from many disappointing bakes. Ready to give it a try? Let me know how it turns out!
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