Preparation:
Preheat your oven to 180°C (350°F). Grease and flour a round cake pan or line it with parchment paper to prevent sticking.
Cream the Butter and Sugar:
In a large mixing bowl, beat the room temperature butter until creamy and smooth. Gradually add in 200 g of granulated sugar (not in the original ingredients list but recommended for sweetness) and mix well until the mixture is light and fluffy.
Incorporate Eggs:
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated and the mixture is smooth. This step is crucial for achieving a light and airy cake.
Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and a pinch of salt. This ensures there are no lumps and helps to aerate the flour.
Mix Dry Ingredients with Wet Ingredients:
Gradually fold the dry ingredient mixture into the wet mixture. Be careful not to over-mix; just stir until you see no more flour.
Bake:
