12 Serves
76 Mins
Preheat your oven to 175°C and grease a round cake pan.
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FrenchVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
82 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
331 mg / 4,700 mgSodium
614 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
35 g / 50 gSaturated Fat
16 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a large mixing bowl, whisk together the flour and baking powder.
Using a stand mixer, cream the butter and sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, then stir in the vanilla extract.
Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick comes out clean.
Allow the cake to cool on a wire rack before frosting.
8
g20
g4
g
American