Soft Moist Cake

Preparation Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Cake Batter In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Cake Batter In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Baking Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Syrup While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar has dissolved. Remove from heat and let cool.

Finishing Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack to cool completely. Pierce the top of the cake with a fork or skewer, then pour the syrup over the cake. Let the cake absorb the syrup for 10-15 minutes before serving.