4. Add Dry Ingredients
Sift together the flour and salt, then gradually add to the wet mixture.
Mix just until combined — do not overmix.
5. Bake
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Optional Toppings
Powdered sugar dusting
Berry compote (strawberries, blueberries, raspberries)
Lemon glaze (powdered sugar + lemon juice)
Chocolate ganache
Whipped cream + toasted pecans
Storage
Keeps well covered at room temp for 3 days
Can be refrigerated up to 1 week
Freeze slices (wrapped well) for up to 2 months
Tips
Use room temperature ingredients for the smoothest batter.
For extra flavor, try adding 1 tsp almond extract or a bit of lemon zest to the batter.
This cake is very dense — don’t open the oven early or it may fall.
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