Hot Milk Cake
I found this recipe on King Arthur Baking under Lazy Daisy Cake, but I was intrigued by the cake recipe because it only uses 1.5 tbsps of butter! Since it’s too hard for me to cut 1.5 tbsps of butter, I make this recipe using 2 tbsps. Their website says it fits an 8″ square or 9″ round pan. I usually bake it in an 8″ round because that is what I have or I use 2 x 6″ round pans to make mini cakes. I have also doubled this recipe to make a 13″x9″ cake. This cake is so good you would have no clue it wasn’t full of fat! I usually make it for a child’s birthday. I remember this one boy said it was THE best birthday cake he ever had!
2 large eggs, room temperature
3/4-1 cup sugar (depends how sweet you like it)
1 cup all purpose flour, spoon and leveled
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsps unsalted butter
- Preheat the oven to 350 degrees F. Grease your preferred baking pan(s).
- In a stand mixer, beat the eggs until frothy.
- Add the sugar and beat at high speed until it is thick and yellow.
- Meanwhile, heat the milk and butter together until boiling hot!
- Add the flour, baking powder and salt and mix on medium speed.
- Pour the milk mixture into the stand mixer while it is still running. Mix until just combined.
- Pour the batter into the prepared pan(s). Tap the pans gently to pop air bubbles – it helps flatten the cakes.
- Bake for 30 minutes if using one pan. If using 2 x 6″ rounds, bake for 18-21 minutes. If using a 13″x 9″ pan, bake for 30-35 minutes. The cake is done when the edges pull away from the sides and a toothpick comes out clean from the middle.
- Remove from the oven and let it sit in the pan for 10 minutes. Then remove the cake and put onto a wire rack to cool completely before frosting it.