Simple Italian Cake with 12 Tablespoons

Preheat your oven to 350°F (175°C). Ensuring your oven is at the correct temperature is crucial for even baking.
Grease and flour a 9-inch round cake pan. This will prevent the cake from sticking and make for easy removal once baked.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This can be done using an electric mixer on medium speed for about 3-4 minutes. The mixture should be pale in color and have a creamy texture. This step is vital as it incorporates air into the batter, helping the cake rise.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are thoroughly incorporated and helps maintain the light texture of the batter.
Add the vanilla extract and mix until combined. If you are using citrus zest, add it at this stage as well.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps to aerate the flour and ensures that the baking powder and salt are evenly distributed.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. This means you will add a portion of the dry ingredients, then some milk, and repeat until all is added. This method helps to keep the batter smooth and prevents curdling.
Step 6: Mix Until Smooth
Mix the batter until just combined. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and lump-free.
Step 7: Pour and Bake

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