12 Serves
73 Mins
Preheat your oven to 175°C and grease a baking pan.
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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
136 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
186 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
147 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
30 gAlcohol
0 g
In a mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer.
Add the eggs and vanilla extract to the butter mixture, beating until well combined.
Gradually incorporate the flour and baking powder into the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool on a wire rack before poking holes across the surface.
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