Mom Taught Me – And You Don’t Need Cake: It’s Twice as Delicious as All Cakes, A Light and Soft Cake

Step 2: Whisk the Eggs and Sugar

1. In a large mixing bowl, beat the eggs and sugar using an electric mixer until pale and fluffy (about 3-4 minutes).
2. Add the vanilla extract and mix until incorporated.

Step 3: Add Wet Ingredients

1. Slowly pour in the vegetable oil and mix well.
2. Add the milk and continue mixing until fully combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually sift the dry ingredients into the wet mixture, folding gently with a spatula to avoid over-mixing.
3. If using lemon zest, fold it in at this stage.

Step 5: Bake

1. Pour the batter into the prepared cake pan.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 6: Final Touches

1. Once the cake is cool, dust with powdered sugar using a sifter.
2. Serve with whipped cream and fresh berries if desired.

Recipe Variations

• Chocolate Version: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate twist.
• Nutty Delight: Fold in 1/2 cup of chopped nuts (almonds, walnuts, or pecans) for added texture.
• Citrus Boost: Substitute half the milk with fresh orange juice for a tangy flavor.
• Cinnamon Spice: Add 1/2 teaspoon of cinnamon to the batter for a warm, spiced taste.

Frequently Asked Questions (FAQs)

Can I use butter instead of oil?

Yes, you can substitute melted butter for the vegetable oil, but the cake may be slightly denser.

How do I store this cake?

Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for similar results.

Can I freeze the cake?

Yes, wrap the cake in plastic wrap and store it in the freezer for up to 3 months. Thaw before serving.

Notes

• Do not overmix the batter to maintain a light texture.
• Room-temperature ingredients help the cake rise evenly.
• The cake pairs well with tea, coffee, or a scoop of vanilla ice cream.

Nutritional Info (Per Serving)

• Calories: ~220 kcal
• Carbohydrates: 30g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 1g
• Sugar: 18g
• Fiber: 1g
• Sodium: 120mg

Conclusion

This light and soft cake is a timeless recipe passed down from my mom, proving that you don’t need a fancy cake to have something twice as delicious! Whether enjoyed as a breakfast treat or an after-dinner delight, this cake is a perfect balance of simplicity and flavor. Try it today and enjoy every bite!