Classic Vanilla Butter Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

2. 2

   In a mixing bowl, sift together the wheat flour and baking powder. Set aside.

3. 3

   In a separate large bowl, cream the unsalted butter and granulated sugar together until light and fluffy using an electric mixer or whisk.

4. 4

   Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.

5. 5

   Stir in the vanilla essence.

6. 6

   Gradually add the sifted flour mixture to the wet ingredients, alternating with the low-fat milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.

7. 7

   Pour the batter into the prepared cake tin and smooth the top with a spatula.

8. 8

   Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. 9

   Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely before serving.