Sometimes you’re just in the mood for something simple, something classic, old fashioned flavours, no extra drizzles or frizzles. Like this cake my grandma used to make. It’s a basic recipe with a hint of lemon zest. The cake is dense, yet fluffy. Crumbly, yet moist. Not too sweet, but still rich in flavour.
Oma’s Classic Vanilla Cake
- 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)
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.
- 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.