Famous Recipe

Preheat and prepare

Preheat the oven to 350°F (180°C). Grease and flour an 8-inch round cake pan or line with parchment and set aside.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder and 1/2 tsp salt until evenly distributed.

Cut in the butter

Add 1/2 cup cold unsalted butter cut into small cubes to the dry mix. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This creates a tender crumb.

Whisk wet ingredients

In a separate bowl whisk together 2 large eggs, 3/4 cup whole milk and 1 tsp vanilla extract until smooth and slightly frothy.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine.

Bake

Pour batter into the prepared 8-inch pan, smoothing the top with a spatula. Bake in the preheated oven for 28–34 minutes or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool

Remove cake from oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove parchment if used, then right-side-up and allow to cool completely (about 30 more minutes) before finishing.

Dust and garnish: Once the cake is completely cool, dust the top with about 2 tablespoons powdered sugar using a small sieve. Arrange 1 cup fresh berries on top or around the cake. If using, sprinkle 1 tsp lemon zest over the berries for brightness.

Serve: Slice into 8 equal pieces and serve at room temperature. Store any leftovers lightly covered at room temperature for up to 2 days or refrigerated for up to 5 days; bring back to room temperature before serving for best texture.