Vanilla Cake with Choco-Chips Topping
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Cook time: 
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Serves: Makes a 8″ round cake
  • Unsalted butter – ½ cup (113 grams) at room temperature
  • Granulated white sugar – ⅔ cup (130 grams)
  • Large eggs – 3
  • Vanilla extract – 1 teaspoon
  • Zest of 1 large lemon (outer yellow skin)
  • All-purpose flour (Maida) – 1 & ½ cups (195 grams)
  • Baking powder – 1 & ½ teaspoons
  • Salt – ¼ teaspoon
  • Milk – ¼ cup (60 ml)
  • Chocolate chips – ¾ cup
  1. Preheat oven to 350 degrees F (177 degrees C) and line a round baking dish with parchment paper. Smear or spray some oil over it.
  2. Take the butter and sugar in a bowl and beat them until light and fluffy with a hand mixer.
  3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  4. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
  5. Now it’s time to mix the dry and wet ingredients together. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  6. Ensure the batter is thoroughly mixed and homogeneous.
  7. Transfer the batter to the prepared cake tin and sprinkle the chocolate chips all over the batter.
  8. Bake in the middle rack of your oven for about 25 to 30 minutes or just until set and a toothpick inserted into the center comes out clean. [I always prefer to check after every 10 minutes to ensure the cake is not being over-baked. The actual baking time depends heavily on the oven used and not only the temperature. So I suggest you to keep the toothpicks handy and bake your cake until a clean one comes out.]
Recipe by Flavor Quotient at