You can frost or otherwise decorate your cake, if desired. This cake goes well with many frostings, including chocolate, vanilla, and even lemon frosting. You can even eat this cake without frosting at all, if you are so inclined. That's how I like my cake.
Ingredients
2½ cups all purpose flour
3 tsp baking powder
pinch of salt
1¼ cups sugar
½ cup butter, softened
1 tsp vanilla
3 eggs
1 cup milk
Preparation
Heat the oven to 350°F. Spray 2 8- or 9-inch cake pans (either round or square) with baking spray to prevent sticking. Set the pans aside until needed.
Combine flour, baking powder, salt, and sugar in a large bowl. Mix slightly. Add all other ingredients to the bowl and blend using an electric mixer. You want the batter free or any lumps or clumps, but don't overbeat the batter. Only continue until the batter is smooth, about 3 minutes.
Spread the batter evenly between the two prepared pans. Gently, but firmly, tap the bottom of the pans on the counter or other hard until the batter is smooth and even in the pans. This not only smooths out the batter, but it helps remove air bubbles that might ruin your cake. You don't have to be rough, but don't skip this tapping. It will result in a better cake.
Bake the cakes for 30 to 35 minutes, until the cakes are slightly browned and they pull away from the sides of the pan. Slide a toothpick into the center of each cake to double-check that your cakes are done. The toothpick should come out clean except for a crumb or two. There should be no wet batter on the toothpick.
Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on wire racks. Frost or fill your cool cakes as desired.
This cake will keep for 3 days if your keep it covered. Of course, cakes never last that long around here.
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