8 Serves
45 Mins
Preheat your oven to 176°C. Prepare an 8-inch round cake pan by coating it with cooking spray, then dusting it with a small amount of flour, tapping out the excess.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin 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
9 µg / 400 µgCalcium
97 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
54 mg / 4,700 mgSodium
248 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
0 g / 28 gSugar
26 g / 50 gSaturated Fat
14 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a large mixing bowl, cream together the softened butter and sugar using a hand mixer until the mixture is light and fluffy.
Add the eggs, milk, and vanilla extract to the butter mixture, beating well until fully incorporated.
Gently fold in the flour, baking powder, and salt. Use a spoon to combine, then finish mixing on low speed with the hand mixer until just combined, being careful not to overbeat.
Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a fork inserted into the center comes out clean.
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