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8 Serves
85 Mins
3 g
66 g
16 g
Preheat your oven to 175°C and grease a round cake pan.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 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
12 µg / 400 µgCalcium
113 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
32 mg / 4,700 mgSodium
117 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
9 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
In a large mixing bowl, whisk together the flour and baking powder.
In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
Gradually fold the dry flour mixture into the wet ingredients until just combined.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Butter
Sugar
Egg
Vanilla Extract
Vitamin A
30 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 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
12 µg / 400 µgCalcium
113 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
152 mg / 1,250 mgPotassium
32 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
9 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
2
g20
g3
g
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TunisianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g