Hot Milk Cake

Hot Milk Cake - Walk down memory lane as you bite into this light and fluffy old-fashioned cake. Each bite will remind you of home. It's wonderfully made with simple ingredients yet so delectable that the milky, buttery goodness literally melts in your mouth.

Course Dessert/Snack

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 305kcal

Author Imma

Equipment

tube or bundt pan
Medium and large bowls
Handheld mixer
Saucepan

Ingredients

2 ½ cups (285 g) cake flour
2 teaspoons (5-10 g) baking powder
1 teaspoon (6 g) salt
1-2 teaspoon (2-4 g) lemon zest, optional
1 ½ cup (300 g) granulated sugar
2 teaspoons (8 g) vanilla extract
4 large eggs, at room temperature
1 ½ cup (12 ounces) whole milk
10 tablespoon s (142 g) unsalted butter, cubed

Instructions

Preheat the oven to 300°F/150°C. Then generously grease a tube pan with cooking spray and set it aside.
Combine flour, baking powder, salt, and lemon zest in a medium bowl. Set aside.
Add sugar, vanilla extract, and eggs in a large bowl, then cream them using a handheld mixer on high speed until it’s fluffy and starting to look white, about 4-5 minutes.
Heat milk and butter in a small saucepan. Cook until most of the butter is melted and the sides of the pan start to bubble. Do not let it boil. Stir the liquid until butter melts completely.
Slowly mix in milk mixture into the egg mixture and alternate with flour mixture until flour and milk have been used up. And everything is thoroughly combined without over mixing. Scrape down the mixing bowl sides as you go.
Pour your batter into the greased cake pan. Tap the pan on a work surface to eliminate any large air bubbles.
Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 45 -50 minutes.
Transfer the cake to a wire rack and let it cool before slicing.
Serve it with whipped cream and raspberry or strawberries. Enjoy!

Notes

Room temperature eggs make it's easier to incorporate into the batter, and the cake rises better.
Weighing your ingredients for accuracy gives the best results.
Adding the milk and flour mixtures alternately to the egg mixture will help the eggs not curdle.
Mix until there's no visible dry flour in the batter, but don't overmix.
To make cupcakes – pour the batter into a muffin pan lined with cupcake liners and bake them for 20 minutes at 350℉/177℃.
If using a 9×13 baking pan – bake it for 30-35 minutes at 350℉/177℃.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition