Ingredients:

• 1 1/2 cups (180g) all-purpose flour (maida)
• 1 cup (200g) sugar (caster sugar works best)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120ml) milk (use plant-based milk for vegan option)
• 1/4 cup (60ml) vegetable oil (or melted butter)
• 1 tsp vanilla extract (use pure vanilla extract for best flavor)
• 1 tbsp lemon juice (or vinegar)
• 1/2 cup (120ml) water (room temperature)

Instructions:

Preheat the oven:

Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.

Prepare dry ingredients:

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting is key to ensuring there are no lumps and the cake will be airy.

Prepare wet ingredients:

In a separate bowl, whisk together sugar, milk, oil, and vanilla extract. Add lemon juice (or vinegar) and mix well. The acid in the lemon juice will react with the baking soda to help the cake rise and stay fluffy.

Combine wet and dry ingredients:

Slowly add the wet ingredients into the dry ingredients. Mix gently with a spatula or whisk until combined, but don’t overmix. Overmixing can make the cake dense.

Add water:

Slowly add the water to the batter. The batter will be thin, but this is what makes the cake moist and light. Stir gently until smooth.

Bake:

Pour the batter into the prepared cake pan and tap it gently on the counter to release any air bubbles.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake after 25 minutes to avoid overbaking.

Cool:

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.

Tips & Tricks:

Use room temperature ingredients:
Make sure your milk and oil are at room temperature so they mix better and create a smoother batter.

Don’t overmix:
Once you combine the wet and dry ingredients, mix until just combined. Overmixing can result in a denser cake.

Perfect texture:
The key to a soft, moist cake is the thin batter (especially the addition of water). Don’t worry if it seems runny—it’ll bake perfectly and be light and fluffy.

Add flavor variations:

You can add lemon zest or orange zest to the batter to give the cake a citrusy twist.

A small dash of almond extract or cardamom powder can add a unique flavor.

Check for doneness:
Start checking the cake at around 28 minutes. The cake should rise nicely and the toothpick should come out clean. If the top is turning golden brown and firm, it’s ready.

Decorating the Cake:

If you want to make the cake extra special, you can frost it with:

• Whipped cream or vegan whipped cream (for a light and fluffy topping).
• Buttercream frosting (for a classic, sweet finish).
• A simple glaze made of powdered sugar and milk.
• Fresh fruit, chocolate ganache, or sprinkles for some color and texture.

Flavor Pairings:

This cake is perfect on its own, but you can pair it with:

• A cup of tea or coffee.
• A scoop of vanilla ice cream or fruit compote.
• A drizzle of chocolate or caramel sauce.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.