Classic Vanilla Cake
Author: 
Recipe type: Cake, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: serves: 5-8
 
Ingredients
  • Cake
  • 4 Tbsp butter, melted
  • 2½ cups gluten free all purpose flour, or regular flour
  • 4 tsp baking powder
  • 1 cup caster sugar
  • 1 cup almond milk or any milk of choice
  • 4 eggs, room temperature
  • 1 Tbsp vanilla bean extract
  • Lemon Syrup
  • ¾ cup caster sugar
  • ¾ cup water
  • 2 Tbsp fresh lemon juice
Method
  1. Cake
  2. Preheat oven to 180ºC (356ºC). Line a 9” large springform cake pan.
  3. Melt butter first and then set aside to cool slightly.
  4. In a large mixing bowl, combine flour, baking powder and sugar, mix well.
  5. Pour in milk, eggs, vanilla and the melted butter.
  6. Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the mixture for 2 minutes on medium speed. Scraping down the sides when needed.
  7. Pour into lined cake tin and smooth out the top with a spatula.
  8. Bake 35-45 minutes or until a skewer inserted into the middle comes out clean. The cake should be set and spring back when gently pressed.
  9. Remove and cool in pan for 10 minutes.
  10. Remove cake from pan and transfer to a wire rack to cool completely.
  11. Let cake cool completely on wire rack.
  12. Lemon Syrup
  13. In a small pot, combine sugar, water and lemon juice over a medium heat. Mix well.
  14. Bring mixture to a simmer and continue to stir until sugar has completely dissolved.
  15. Simmer for 5-10 minutes or until thickened slightly. Remove from heat.
  16. Drizzle lemon syrup over warm or cooled cake.
  17. Serve and enjoy!
Notes
Store in an airtight container, in the pantry or refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=7488