Lithuanian Lightning Cake

from Ernest Dzendolet

¼ cup butter

1 cup flour

1 cup sugar

1 teaspoon baking powder

¼ teaspoon salt

2 large eggs

milk

1 teaspoon vanilla

Preheat oven to 400˚.

Grease (butter or spray) and flour an 8 inch or 9 inch cake pan. OPTIONAL: line the bottom of the pan with waxed paper, and grease and flour this too. This will help get the cake out of the pan.

  1. Melt the butter. Set aside to cool to room temperature
  2. Sift or whisk together the flour, sugar, baking powder, and salt
  3. Lightly beat the eggs, and add the butter. Add enough milk to this mixture so it totals one cup in volume
  4. Add butter mixture to dry ingredients and combine until well mixed. Mix in the vanilla
  5. Bake for 30 minutes, or until a cake tester or toothpick comes out dry from the center of the cake
  6. Let it cool for 5-10 minutes on a cooling rack and remove from the pan

Makes one, single layer cake.

Serving suggestions:

  • frost the cake with your favorite chocolate icing
  • sprinkle confectioner’s sugar over the top
  • serve with a sauce, such as peach, raspberry, lemon curd, etc.
  • serve with freshly whipped cream