Ingredients
- 250 grams (1 cup + 2 tablespoons) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 280 grams (2 cups + 2 tablespoons) all-purpose flour
- 10 grams (2 teaspoons) baking powder
- 3 grams (½ teaspoon) fine sea salt
- 5 milliliters (1 teaspoon) pure vanilla extract
- Optional: Zest of 1 lemon
- For the glaze:
- 1 large egg yolk
- 5 milliliters (1 teaspoon) milk or cream
Instructions
- Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. Preheat oven to 170°C (340°F).
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, beat softened butter for 2–3 minutes until pale and creamy. Gradually add sugar and beat for 5–7 minutes until light and fluffy.
- Beat in eggs one at a time, mixing well after each. Add vanilla extract and lemon zest (if using).
- Gently fold in the dry ingredients in three parts using a rubber spatula, just until combined.
- Spoon the batter into the prepared pan and smooth the top. Whisk egg yolk with milk and brush over the batter.
- Bake at 170°C (340°F) for 20–25 minutes. Reduce heat to 160°C (325°F) and bake for another 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then unmold and cool completely on a wire rack before slicing.
Notes
- Use orange zest or almond extract for a flavor twist.
- Mini chocolate chips or chopped nuts can be folded in for variety.
- Can be baked in a Bundt pan or ramekins for individual servings.
- Flavor improves if made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 18g
- Sodium: 170mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 140mg
