The lovely crumb and delicate vanilla flavour of this cake will go with any icing, to perfection.
Prepare a 9" cake pan (spring form, bundt, etc) by greasing with butter (or any other fat) and sprinkle with a small quantity of flour (all-purpose, rice, or other gluten-free flour) and shake to distribute.
Preheat the oven to 350F.
In the bowl of a stand mixer, fitted with a paddle or a medium bowl, using electric beaters, beat the butter on medium speed, until it is creamed (lighter colour and fluffy).
Slowly add the sugar and continue beating on medium for 1 minute, scraping the sides halfway through.
Add 1 egg and beat until fully incorporated (no yellow visible).
Add the other egg and beat until fully incorporated and add the vanilla.
Beat in until no longer visible, around 30 seconds.
In a medium bowl, mix together the flour, baking powder and salt, with a fork.
Slowly add the flour mixture, ½ cup at a time, to the butter mixture, with the mixer set to it's lowest setting and alternate with the milk, ¼ cup at a time.
Beat well and scrape down the sides, in between additions, made in the following order: ½ cup flour, ¼ cup milk, ½ cup flour, ¼ cup milk, remainder of flour.
Pour the batter into the prepared pan and spread to the edges.
Smooth the top and set in the centre of the oven for 25-30 minutes until the top springs back when lightly touched.
A wooden toothpick should come out clean when inserted into the centre of the cake.
See our video for proper cake-making techniques.
