This recipe comes from my grandmother, and my mom has been making it for my dad's birthday/Father's Day (which tend to fall on the same weekend) for as long as I can remember. I would describe it as having a flavor similar to pound cake, but with a lighter crumb. It's wonderful plain or frosted, but my family serves it with fresh strawberries and whipped cream in the summer. —sara_cornelius_
8 to 12
fine sea salt
Berries, for serving (optional)
Whipped cream, for serving (optional)
In This Recipe
Preheat your oven to 350° F and grease and flour your cake pan. My family makes this in a tube (angel food cake) pan, but you could also use two 8- or 9-inch round cake pans.
Combine the flour and baking powder and then sift together into another medium bowl. Set aside.
In the bowl of a stand mixer or a large bowl with a handheld mixer, beat together the eggs, sugar, salt, and vanilla for a few minutes, until light and frothy.
Add the flour mixture to the egg mixture and stir together gently by hand with a spatula, just until combined. Do not overmix.
In a small saucepan over medium heat, melt the stick of butter. Add the milk and bring to a boil. Slowly pour that mixture into the rest of the batter while mixing lightly. Mix just until combined.
Pour the batter into your prepared pan. Bake for about 50 minutes, or until the top is a nice golden brown color and a toothpick inserted in the center comes out clean. (If you're using two smaller cake pans, your baking time will be between 25 to 35 minutes.)
Let the cake cool and then flip it out of the pan. Serve with whipped cream and berries, if you so choose. You could also use this cake in a layer cake or pour a glaze over it. Store at room temperature.