Imagine having a cake that feels like part of the family, making every occasion at home special. When I first learned to bake it, I got so hooked that my grandpa had to remind me not to go overboard with the eggs. But seriously, this cake is a breeze to make, super tasty, and pairs perfectly with afternoon tea or coffee.
Print
Classic Teatime Cake
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 3/4 cup of oil
- 1 cup of sugar
- 2 or 3 eggs (depending on their size or your taste)
- 1 teaspoon of vanilla extract
- 1 1/2 cups of all-purpose flour (scoop it with a spoon for accuracy)
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of milk (or go for a zesty twist with orange juice)
Instructions
- Preheat your oven to 350°F.
- Mix together the oil, sugar, and eggs until they’re buddies.
- In another bowl, sift the flour, baking powder, and salt. Keep it aside.
- Add vanilla extract to the egg mix, then gently fold in the flour mixture. Be delicate, don’t overmix!
- Pour in the milk or orange juice and fold again.
- Pop the batter into a lined or buttered cake pan. Any 9-inch, square, or Bundt pan will do.
- Bake for around 30-35 minutes. Stick a toothpick in – it’s ready when it comes out with a few moist crumbs (keep an eye on it after 25 minutes, oven times vary).
- Dust some powdered sugar on top, and savor the goodness!
- Enjoy it warm or cold; it stays fresh in the fridge for up to 5 days.
