“This cake is practical and can be for many uses. You can also add fruit in it if you wish.”



12 servingsPrep time

25 minutesCooking time

30 minutesCalories

210 cals


  • 100 gm 3/4th cup all purpose flour
  • 1 tsp baking powder
  • 100 gm sugar
  • 1/4 tsp salt
  • 125 gm unsalted butter
  • 2 eggs at room temperature
  • 2 tbsp milk
  • 1/2 tsp vanilla extract



Preheat oven at 180 C for 15mins. Prepare a 8″x4″ loaf pan by either lining it with parchment/butter paper or greasing it well with butter and then dusting it with flour.Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy.In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well.Pour in the vanilla extract and mix till incorporated.Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the butter egg mixture and mix well with a spatula.

Pour the batter into the prepared tin and bake for 30-35 minutes or till the skewer inserted comes out clean. My cake was done in exactly 32 minutes.Remove the tin from the oven and place it to cool on a wire rack for 10 minutes. Careful invert the cake on to the wire rack and tap the tin so that the cake slides out easily. Allow to cool completely before cutting it.Serve with a hot cup of tea, coffee or milk or simply enjoy it plain. You can also cut up each slice into chunks and eat it with chocolate sauce poured over it.

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