Parmesan Crusted Chicken with Creamy Garlic Sauce
A classic rich and tender butter cake with a soft crumb and golden crust, perfect for any occasion. Simple yet indulgent, it can be enjoyed plain, dusted with sugar, or topped with fruit and cream.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk or buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy (3–5 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the vanilla extract.
- Alternate adding the flour mixture and milk in batches, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add almond extract for a nutty flavor or lemon zest for brightness.
- Can be baked in a loaf pan—adjust baking time as needed.
- Store covered at room temperature for up to 3 days, or freeze slices for up to 2 months.
- Buttermilk can be used instead of milk for extra tenderness.
- Best served plain, with powdered sugar, or topped with fruit and cream.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
