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· With the mixer on low speed, gradually add about half of the wet ingredients to the dry ingredients. Mix until just combined. The batter will be thick.
· Scrape down the sides and bottom of the bowl. With the mixer still on low, gradually add the remaining wet ingredients. Mix until the batter is smooth and well-combined. Do not overmix.
Step 6: Bake
· Pour the batter into the prepared pan and smooth the top with a spatula.
· Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
· The top will be a light golden brown and the cake will spring back when lightly touched.
Step 7: Cool
· Let the cake cool in the pan on a wire rack for at least 20 minutes before glazing or slicing.
Step 8: Make the Glaze (If Using)
· While the cake cools, whisk together the sifted powdered sugar, 2 tablespoons of milk, vanilla, and salt. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency.
· Drizzle the glaze over the slightly warm or completely cooled cake.
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