Ingredients
Cake Batter
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
Finishing
- 1 tablespoon confectioner's sugar (for dusting)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly, and optionally line the bottom with parchment paper to ensure easy removal of the cake after baking.
- Cream butter and sugar: In a mixing bowl, use a hand mixer or stand mixer to beat the unsalted butter and granulated sugar together until the mixture becomes light, creamy, and fluffy, approximately 1 to 2 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then add the vanilla extract and continue mixing until the batter is smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt ensuring no lumps remain to create an even dry mixture.
- Alternate adding dry ingredients and milk: Add half of the dry ingredient mixture to the wet batter and gently mix just until combined. Then pour in half of the milk and gently fold in. Repeat this process with the remaining dry ingredients and milk, mixing just until everything is incorporated. Avoid overmixing to keep the cake tender.
- Pour batter and bake: Transfer the batter to the prepared 9-inch cake pan, smoothing the top evenly with a spatula. Bake in the preheated oven for 26 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. As a test, gently press the center of the cake with your finger—if it bounces back, it's done; if it leaves an indent, bake a few minutes longer.
- Cool and dust with sugar: Remove the cake from the oven and allow it to cool in the pan set on a wire rack. Once cool, carefully remove the cake from the pan and place it onto a serving plate. Just before serving, dust the top generously with confectioner's sugar for a delicate finish.
Notes
- To ensure even baking, avoid overmixing the batter once the flour is added.
- The cake is best served the same day but can be stored covered at room temperature for up to 2 days.
- For an authentic Irish twist, serve with a side of clotted cream or lightly whipped cream.
- You can substitute whole milk with buttermilk for a slightly richer flavor and tender crumb.
- Make sure all ingredients, especially butter and eggs, are at room temperature to improve mixing and final texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
