This is a simple, basic cake that is very versatile. The recipe makes one layer, but it can be doubled to make a traditional layer cake. Add a crumble to the top and it is a coffee cake. Cover with macerated strawberries and it is strawberry shortcake. It is moist enough that we eat it plain or with a light glaze.
1 1/2 cups cake flour or cake flour substitute (see previous post)
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/2 tsp vanilla
1/2 cup milk
Preheat oven to 400 degrees F. Grease and flour an 8 inch cake pan. Sift the first three ingredients together into a large bowl. Beat in the butter a little at a time at low speed on your mixer, then beat in sugar one tablespoon at a time. Beat in eggs one at a time. Add vanilla and milk, then beat on medium speed until it is blended. Do not over beat. This will not look as smooth as a packaged cake mix. Bake 30-35 minutes until a toothpick inserted in the center comes out clean. Cool on rack for 5 minutes, then unmold and cool.