This recipe is so delicious!! It holds up perfectly under fondant yet is moist. I quadrupled it, and it made 1 10 by 3 in round and 1 8 by 3 in round. The texture is between a pound cake and a fluffy cake. Enjoy!
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 3/4 cup milk
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
2.Sift together the flour, salt, and baking powder.
3.Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
4.Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
5.Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.