This is my favourite cake! It works well as a pound cake, or for a denser cupcake to use for cupcake bouquets with crusting buttercream.
- 1 cup butter, room temperature
- zest of 2 small oranges, optional* lemon is nice too
- 2 cups sugar
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup milk, room temperature
- 1.5 tsp vanilla
- 4 large eggs, room temperature
METHOD:
Preheat oven ton350 degrees Fahrenheit. Place all ingredients (except for eggs) in mixing bowl, fitted with a paddle attachment. Mix until combined and scrape bowl part way through (don’t over beat). Add eggs one at a time until combined. Bake in muffin liners for cupcakes or in a greased and floured loaf pans (or a Bundt pan), until golden and a toothpick comes out clean.