Preheat the Oven Preheat to 175°C (350°F). Grease and flour a 9-inch (23 cm) round or square baking pan, or line it with parchment paper.
Mix Wet Ingredients In a bowl, whisk the eggs and sugar until light and creamy (about 2–3 minutes). Add the oil, milk, and vanilla extract. Mix until smooth.
Add Dry Ingredients Sift in the flour, baking powder, and salt. Mix gently until fully combined. Do not overmix — just enough to remove lumps.
Bake Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve Let the cake cool for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
☀️ Tips:
For extra moisture, you can brush the top with warm milk after baking.
Add lemon zest or cinnamon for a twist on flavor.
Store covered at room temperature for up to 3 days.
Would you like a dairy-free or gluten-free version of this cake?
