Ingredients:

  • 1.75 cups (210g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 2 tsp (8g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 0.5 cup (113g) unsalted butter, melted and slightly cooled
  • 2 tbsp (30ml) vegetable oil
  • 1 tbsp (15ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter and line the bottom with parchment paper for easy release.
  2. Sift the all-purpose flour, granulated sugar, baking powder, and fine sea salt into a large mixing bowl to aerate the dry ingredients and remove clumps.
  3. In a separate jug or bowl, whisk together the room temperature milk, melted butter, vegetable oil, eggs, and vanilla extract until the emulsion is uniform.
  4. Gradually pour the liquid emulsion into the dry ingredients. Use a low and slow mixing technique to hydrate the flour without over-developing the gluten.
  5. Pour the batter into the prepared pan and bake for 30 minutes, or until a skewer inserted into the center comes out clean.
  6. Transfer the pan to a wire cooling rack and allow the cake to cool completely before removing it from the pan.