Vanilla Cake Recipe

How to make it

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• Preheat oven to 325°F
• Butter and flour an 8"x8" square baking pan.
• Stir the flour, salt and baking powder together with a fork or whisk to mix thoroughly, set aside.
• Combine the milk and the vanilla extract, set aside.
• In a large mixing bowl, use a hand held mixer to cream the butter and sugar together till light and fluffy (about 5 minutes).
• Add the eggs one at a time and beat on high for 1 minute after each addition
• Add 1/3 of the flour and mix on medium for 1 minute. Stir down the sides and bottom of the bowl after each addition of flour.
• Add 1/2 of the milk mix on medium till combined.
• Repeat with another 1/3 of the flour. Stir down the sides and bottom again.
• Add the second half of the milk mixture and mix on medium again until combined.
• Add the last third of the flour and mix on medium until combined. Stir down the sided and bottom again and then mix on high for one minute.
• Pour into pan. Place in center of oven on the middle rack.
• Check after 48 minutes. It should be dark golden brown. Insert a toothpick. It should come out with crumbs (NOT batter) stuck to it. If there is batter it needs to bake a couple more minutes. (This was something I learned from baking911. The cake is hot enought with crumbs clinging to the toothpick for it to finish baking after being removed from the oven. I find it really helps to keep the cake moist).
• This will fill the pan about 3/4 full. While baking it rises just about the top of the pan. When it cools, it will drop a little and be almost perfectly flat. I find it so sweet and moist that it really doesn't need frosting if you are using it right away.