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Serve slices dusted with powdered sugar or topped with whipped cream and berries.
Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze slices individually for up to 1 month.
Variations:
Add lemon zest for a citrusy twist.
Mix in ½ cup of mini chocolate chips or chopped nuts for texture.
Replace ½ cup of milk with ricotta cheese for a denser version.
Top with a thin glaze made from powdered sugar and milk for a light sweetness.
FAQ:
Q: Can I use self-raising flour instead of all-purpose and baking powder?
A: Yes, you can use 3 cups of self-raising flour and omit the baking powder.
Q: What type of butter works best?
A: Unsalted butter is preferred to control the salt content, but salted butter can be used if that’s what you have.
Q: Can this cake be made dairy-free?
A: You can substitute plant-based milk and dairy-free butter, though texture may vary slightly.
Q: Is this cake suitable for layering or frosting?
A: Yes, it holds its shape well and pairs nicely with buttercream, whipped cream, or light fruit toppings.
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