Here is a recipe for a deliciously moist old fashioned cake. I came across this recipe a couple of years ago and I am sure glad I did. With a couple of tweaks, it has been one of my favorite go to quick cakes since. It is super moist and stays that way for several days covered at room temperature. It is sturdy enough to hold up to a frosting, but I think it’s perfect with a dusting of confectionery sugar or with some berries and fresh whipped cream!
It is made by first beating the eggs, then adding the dry ingredients and lastly adding in a hot milk and butter mixture. It comes together quickly and is a great quick dessert. I love cakes that aren’t complicated and it’s even better if you don’t have to make a filling or frosting to go with it. I have also used this as a base to create other flavored cakes
and will be sharing one of those creations in the near future including this delicious Moist Lemon Bundt Cake!!
- 4 eggs
- 2 cups sugar
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk (I use whole milk, but 2% would work)
- 10 tablespoons unsalted butter, cubed
- Preheat oven to 350° and lightly grease a 9x13 pan
- Combine flour, baking powder and salt in a small bowl and set aside
- In a large bowl, beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy.
- Add vanilla and beat in.
- Gradually add the dry ingredients and beat at low speed until smooth.
- In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beating just until combined. The batter will be very thin.
- Pour into prepared baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Remove from oven and cool on a wire rack.
- Serve with a dusting of confectionery sugar or with some berries and whipped cream
- If you have to use salted butter cut salt down to 1/4 tsp
- I have also had success baking this in a bundt pan.