½cup(113 g or 1 stick) unsalted butter, room temperature
2large eggs, room temperature
2teaspoonspure vanilla extract
½cup(120 ml) whole milk, room temperature
¼cup(30 ml) confectioners' sugar for dusting
Instructions
Preheat oven to 350℉. Grease and flour a 9-inch cake pan and set aside.
In a bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat sugar and butter until light and creamy, about 2 minutes. Mix in the eggs, one at a time, followed by the vanilla extract.
Alternate adding the flour mixture and milk, beginning and ending with the dry ingredients.
Transfer batter to prepared cake pan and spread into an even layer. Bake at 350 ℉ for 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan to 10 minutes, then invert onto a wire rack to cool completely.
Dust cake with confectioners’ sugar and serve with berries.
Notes
Vanilla: This is the dominant flavor in the cake. I highly suggest using a good quality 100% pure vanilla extract (not imitation). I prefer Nielsen Massey.Butter: This cake has a buttery flavor so it's important to use a high quality brand. I prefer Irish butter, such as Kerrygold.Store covered at room temperature for up to 3 days.Freeze for up to 3 months. After the cake has cooled, wrap it in plastic wrap and store in an airtight container in the freezer. Defrost in the refrigerator before bringing to room temperature and serving.