Everything Cake

1½ cups all-purpose flour

¾ tsp baking powder

1 cup sugar

3 large eggs, at room temperature

½ tsp fine sea salt

1½ tsp vanilla

⅓ cup milk, at room temperature

1½  sticks (12 tbsp) unsalted butter, melted and cooled

Make the Cake:

Center a rack in the oven and  preheat it to 350 degrees. Butter a 9" round pan, or use baker's spray. Whisk the flour and baking powder together. 

Put the sugar in a large bowl and add the eggs and salt, whisking for a minute ot two to get a homogeneous mixture. Whisk in vanilla and milk. Switch to flexible spatula and stir in dry ingredients. When they are fully incorporated, gradually fold in the butter. Scrape the batter into the pan. 

Bake the cake 28 to 32 minutes, or until the top is set and golden, the cake is starting to pull away from the sides of the pan and a tester inserted into the center comes out clean. Transfer to a rack and let rest for 5 minutes, then unmold it onto a rack. Turn it right side up and let cool to room temperature.

Storing: Wrapped well, the cake will keep at room temperature for up to 4 days. It can be frozen, well wrapped, for up to 2 months.

VARIATIONS:

Lemon, lime, orange and/or tangerine cake: Grate 2 tbsp of citrus zest (use one kind or several) over the sugar and use your fingers to rub the ingredients together until the sugar is moist and fragrant. Optional:Use just ½ tsp vanilla and add two tbsp citrus juice to the batter along with the milk.

Apple Or Pear Cake: Arrange slices of peeled apples or pear on top of the batter and sprinkle with cinnamon sugar.

Frosted: Cake can be frosted with a confectioners' sugar icing, brushed with warm jam (apricot recommended) or just sprinkled with sugar.

https://cupofjo.com/2021/10/20/dorie-greenspans-everything-cake/