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Author Notes: 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_
Serves: 8 to 12
cups all-purpose flour
teaspoons baking powder
cups granulated sugar
teaspoon fine sea salt
teaspoons vanilla extract
cup unsalted butter
cup whole milk
Berries, for serving (optional)
Whipped cream, for serving (optional)
- 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.
- This recipe is a Community Pick!