Instructions
- Preheat your oven to 350 °F (175 °C). Grease an 8×8-inch (20×20 cm) square pan or line it with parchment paper.
- In a large bowl, whisk together the sugar and melted butter until smooth and pale in color (about 1–2 minutes).
- Pour in the milk and gently stir to combine.
- Add the self-rising flour in two batches, folding each batch in with a rubber spatula until no streaks remain. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
FAQ
- Can I substitute the self-rising flour?
Yes! Use 1 cup (120 g) all-purpose flour + 1½ tsp baking powder + ¼ tsp salt. Stir the dry mix well before adding.
- What if I don’t have butter?
You can swap melted butter for an equal amount of neutral oil (vegetable or canola). Flavor will be slightly different but still delicious.
- How should I store leftover cake?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm slices slightly before serving.
- Can I add flavors or mix-ins?
Absolutely! Stir in a teaspoon of vanilla extract, the zest of one lemon or ½ cup fresh berries or chocolate chips after step 4.
- Is this recipe gluten-free or dairy-free?
To go gluten-free, use a 1:1 cup-for-cup gluten-free self-rising flour blend. For dairy-free, use plant-based milk and a dairy-free butter substitute or oil.
