Ingredients
Units
- 4 tablespoons unsalted butter at room temperature, or oil
- 1 cup granulated sugar
- 2 eggs at room temperature
- pinch of salt (omit if using salted butter)
- 1 teaspoon vanilla
- lemon zest or orange zest, optional
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk or yogurt, vanilla
For the glace,
- 1 1/2 cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla, lemon or almond extract
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350F or 180C.
- Butter and then flour a cake pan, shake a few times to dump the excess flour.
- In a large bowl with a fork, beat the butter and sugar until it forms a paste. Add an egg, stir in a circular motion until you thoroughly mix, add the other egg, and repeat.
- Add a pinch of salt, vanilla, and zest if using. Stir well.
- Add 1 cup flour and baking powder, and stir gently with a circular motion five times.
- Add the milk and continue stirring until creamy.
- Add the remaining flour and stir gently until incorporated. Do not stir too much.
- Pour batter into the pan and bake for 35-40 minutes until golden and a stick bury in the middle comes out clean.
- Allow to cool outside the oven for 10 minutes, and turn over a rack to unmold.
- If you want to decorate it, wait until completely cold.
- Store tightly wrapped for up to 3 days. Also, it can be cut into pieces and frozen for up to 2 months.
Notes
For the glace,
In a small bowl, mix everything until desired consistency. Spoon drop on the cold cake and sprinkle with colored sprinkles, chocolate, or chopped nuts.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Oven-baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 32.6 g
- Sodium: 218.1 mg
- Fat: 7.4 g
- Saturated Fat: 4.3 g
- Carbohydrates: 49.6 g
- Fiber: 0.7 g
- Protein: 4 g