Fold gently to distribute evenly.
Pour and Bake:
Pour the batter into your prepared pan.
Smooth the top with a spatula.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. (Start checking around 35 minutes.)
Let Cool & Serve:
Cool in the pan for 10–15 minutes.
Serve warm or let cool completely.
Dust with powdered sugar or drizzle with glaze (see below).
Optional Glaze (Simple Vanilla Drizzle):
Mix together:
1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Drizzle over the cooled cake for a sweet finishing touch.
Storage:
Store at room temp in an airtight container for 2–3 days.
Refrigerate for up to 5–6 days.
Freezes beautifully (wrap slices individually).
Would you like a version that’s gluten-free, eggless, or with whole wheat flour for a healthier twist? I’d be happy to provide variations
Enjoy.