- 1
Ingredients
- Reduce milk to 1/2 cup and add:
- 1 1/2 sticks unsalted margarine -- softened
- 1 1/4 cups sugar
- 3 large eggs -- at room temperature
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups flour
- 3/4 cup milk
- LEMON CAKE VARIATION
- Increase sugar to 1 1/2 cups and add
- 1 1/2 teaspoons freshly grated lemon peel
- 2 Tablespoons lemon juice -- (when adding the eggs)
- ORANGE CAKE VARIATION
- 2 1/2 teaspoons freshly grated orange peel
- 1/4 cup orange juice -- (when adding eggs)
Preparation
Step 1
Heat oven to 350. Spray 13x9 inch pan. If removing cake from pan, line with waxed paper and spray paper. Beat margarine in mixer on high speed until creamy. Add sugar and continue beating until mixture is very pale and fluffy. Scrape down the sides of the bowl.
Reduce mixer to medium and add eggs, one at a time, beating well after each one. Scrape down the sides of the bowl. Reduce mixer to low and add baking powder, vanilla and salt.
Add about 1/3 of the flour and beat just until nearly blended. Add half the milk and beat until just blended. Repeat with half the remaining flour and the remaining milk. Add remaining flour beating until only the ingredients are blended and scraping the sides of the bowl as needed. Pour into pan.
Bake 30 to 35 minutes until cake shrinks from sides of pan and top is browned.
If serving cake from pan: place pan on wire rack and let cool completely. If removing cake from pan: let cool in pan 30 minutes, invert onto rack, peel off paper and then cool completely.