Last year I shared my cookie recipe, so this year I'll share my favorite recipe for cake! You can substitute the vanilla for whatever flavor extract you want - I'm particularly partial to using almond extract and frosting it with a chocolate buttercream frosting <3 This recipe can be doubled and baked in two pans if you want to make a layered cake.
1/2 cup unsalted butter 1 cup white sugar 1 egg, separated, room temperature 1 1/2 teaspoons vanilla 1 cups flour 1/2 tablespoon baking powder 1/2 teaspoon salt 1/2 cup buttermilk, room temperature (if you don't have buttermilk, you can make a substitute by adding a tablespoon of white vinegar to a measuring cup and then pouring in enough milk for it to measure 1 cup. mix it together and let it stand for 5 minutes before adding it to a recipe!)
Preheat oven to 325 F.
Grease and flour 9-inch cake pan. Set aside.
In a large bowl, cream together butter and sugar.
Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
In a seperate bowl combine flour, baking powder and salt.
Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
Mix until batter is fluffy but be careful not to over mix.
Beat egg whites until stiff and thick.
Very gently fold egg whites into batter and mix JUST until incorporated.
Pour batter into prepared pan and spread into even layer.