Ingredients:

• 2 cups all-purpose flour
• 1¹/² tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter
• 1¹/² cups granulated sugar
• 4 large eggs
• 2 tbsp pure vanilla extract
• 1 cup whole milk

Instructions:

Creamy corn cake recipe: no wheat flour and very moist

• Preheat oven to 350°F (175°C). Grease and flour 9-inch round cake pans or a 9×13-inch pan
• In a bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).
• Add eggs one at a time, beating well after each addition. Mix in vanilla.
• Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined—don’t overmix.
• Divide batter between pans and smooth the tops.
• Bake for 30–minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
• Slice and enjoy