I like the really quick and easy cake recipe. You can just toss the ingredients in a cuisinart, blender, or mixer. Then just put in a baking dish and bake. It takes longer to preheat the oven than to prepare the batter. The recipe fits well in a small cake pan we have 6 inches across. For a regular size cake pan probably doubling works better. I have used regular milk, butter milk, or cream. They all work ok but the cream is a richer cake. The cake is great in summer when you have some whipped cream and fresh fruit for toppings. I like to add some lemon zest and juice to the batter to give a little more citrus flavor. The recipe is my from sister’s friend website Lisi’s Luscious Desserts.
Ingredients
- 3/4c + 2T sugar, 6.125 ounces, I prefer less sweet 5-6 ounces
- 1 cup (4.5oz) all purpose flour
- 1/4 t salt
- 1 1/4 t baking powderr
- 1/3 cup heavy cream (or buttermilk or regular milk)
- 3T (1.5oz) melted butter
- 3 large eggs
- 2t vanilla extract
- optional: some lemon zest and lemmon juice, slightly less cream/milk
Steps
- preheat oven to 350 F
- butter and flour a small cake pan (6 inches round) or could use a loaf pan
- in cuisinart (or mixer) add sugar, flour, salt, baking powder
- pulse a few times to mix
- add butter and cream, do 8-10 quick pulse to mix
- scrape sides pulse a again
- add eggs and vanilla, pulse 5-6 more times until combined
- using a spatula pour batter into cake pan spreading evenly
- bake 27-35 minutes, test with a toothpick, bake until toothpick comes out clean
- let the cake cool for 10m
- slide a knive around the edges to loosen
- invert cake onto rack then turn back right side up
- let cool completely
- can freeze the cake for up to 3 months
- like to serve with berries and whipped cream or can use any frosting
