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12 Serves
91 Mins
Preheat your oven to 175°C and grease two round cake pans.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
69 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
15 mg / 4,700 mgSodium
72 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a medium bowl, whisk together the flour and baking powder.
In a separate large mixing bowl, cream the butter and sugar together using a hand mixer until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
2
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