Grandmother’s Cake Recipe
Ingredients (for 8–10 servings)
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1 cup (200 g) granulated sugar
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1/2 cup (115 g) unsalted butter, softened
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3 large eggs
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1 cup (240 mL) milk
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2 cups (250 g) all-purpose flour
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2 tsp baking powder
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1 tsp vanilla extract
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Pinch of salt
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Optional: powdered sugar or glaze for topping
Instructions
1. Preheat and prepare
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Preheat oven to 350°F (175°C).
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Grease and flour an 8-inch (20 cm) round or square cake pan.
2. Cream butter and sugar
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In a large bowl, beat softened butter and sugar until light and fluffy.
3. Add eggs and vanilla
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Beat in eggs one at a time, then stir in vanilla extract.
4. Combine dry ingredients
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In a separate bowl, mix flour, baking powder, and salt.
5. Mix wet and dry
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Gradually add dry ingredients to butter mixture, alternating with milk, starting and ending with flour. Mix until smooth.
6. Bake
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Pour batter into prepared pan.
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Bake 35–40 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and serve
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Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
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Optional: dust with powdered sugar or drizzle a simple glaze (1 cup powdered sugar + 2–3 tbsp milk + 1 tsp vanilla).
Tips & Notes:
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For extra flavor, add the zest of 1 lemon or orange to the batter.
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You can layer this cake with jam or frosting for a more festive version.
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This cake keeps well for 2–3 days in an airtight container at room temperature.
If you want, I can also give a “Grandmother’s Cake with a rich custard or whipped cream filling” version—classic and indulgent, like a bakery-style treat but still old-fashioned. Do you want me to do that?