VANILLA CAKE (WITH ICING)

 

INGREDIENTS:

LEMON CAKE

• 3 cups all-purpose flour(375 g)
• 2 teaspoons baking powder
• 1 cup unsalted butter(230 g), 2 sticks, room temperature
• 2 cups granulated sugar(400 g)
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• 2 teaspoon vanilla extract
• 1 cup whole milk(240 mL)

 ICING

•  ½ cup powdered sugar(120 g)
• ½  cup whole milk (120 g)

PREPARATION:

1. Preheat the oven to 350˚F (180˚C).
2. Make the cake: In a medium bowl, whisk together the flour and baking powder.
3. In a large bowl, cream the butter, sugar, vanilla and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. 
4. Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
5. Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
6. Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
7. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the milk and whisk until smooth.
8. After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
9. Pour the icing over the top of the cake, letting it drip down the sides. 
10. Transfer the cake to a serving platter, slice, and serve.