Oma’s ClassicVanilla Cake
Sometimes you just crave something simple, something classic—old-fashioned flavours without extra drizzles or frizzles. That’s exactly what you get with Oma’s Classic Vanilla Cake. This timeless recipe, inspired by my grandma’s baking, is pure comfort in every bite.
With a hint of lemon zest, this homemade vanilla cake is beautifully balanced. The texture is wonderfully dense yet fluffy, crumbly yet moist. It’s not overly sweet, but still rich in flavour, making it perfect for any occasion—whether enjoyed on its own with a cup of tea or dressed up with a dusting of powdered sugar.
Simple ingredients come together effortlessly to create a cake that’s nostalgic, reliable, and endlessly delicious. Whether you’re baking for a special occasion or just indulging in a little homemade goodness, this classic vanilla cake recipe is a must-have in your collection.
Why You’ll Love This Recipe:
✔️ Timeless & Comforting – A nostalgic, no-fuss cake that never goes out of style.
✔️ Perfectly Balanced – Light, moist, and subtly sweet with a touch of citrus.
✔️ Easy to Make – Simple ingredients and minimal effort for a guaranteed success.
✔️ Versatile & Delicious – Enjoy it plain, with fruit, or a dusting of sugar.
If you’re looking for a simple vanilla cake recipe with that warm, homemade touch, Oma’s Classic Vanilla Cake is just the one to bake!
Here are some other great cake recipes: Almond, Lemon & Blueberry Cake (this one is by Ottlenghi) or what about this French Apple Cake with Rum (by @la.cuisine.de.geraldine).
Oma’s Classic Vanilla Cake
(1 votes, average: 5.00 out of 5)
Loading...Bake Oma’s Classic Vanilla Cake for a truly comforting treat. Its moist texture and hint of lemon zest make it unforgettable.
Ingredients
- 200 g unsalted butter, room temperature
- 150 g fine granulated sugar
- 8 g vanilla sugar or 1 tsp vanilla essence
- 4 medium sized eggs
- 200 g self raising flour
- A good pinch of salt
- Zest of half a lemon (or more to taste)
Instructions
Preheat the oven at 175°C.
In a large bowl whisk together the butter, sugar and vanilla until it lighter in colour and it's a creamy mixture. ± 3 minutes.
Add the eggs 1 at a time, making sure it's fully incorporated into the mixture before adding the next egg.
Mix together the self raising flour and salt in a separate bowl. Slowly add it to the wet ingredients, about 50 g at a time, until fully incorporated.
Grease a baking tin and lightly dust it with flour. Pour the mixture into the tin.
Bake the cake for ± 50-55 minutes. About 5 minutes before the end time prick a wooden skewer into the cake, if it comes out clean it's ready, if not it needs a few more minutes.
When ready remove the cake from the oven and let it cool in the tin for a few minutes. Then take it out and let it rest and cool completely on a cooling rack.
Notes
- You can also use this mixture to make cupcakes, then the baking time is ± 20 minutes!
- Store the cake for upto a week in an airtight container. You can also easily freeze it, just cut into slices, put a piece of baking paper in between the slices and wrap the pieces together in clingfilm and then in a sealable bag or airtight container. When you want to eat it it needs to defrost for ± 30 minutes. It will keep for upto 3 months in the freezer.
