In a medium bowl, whisk together the flour, baking powder, and salt. Mixing them first helps distribute the leavening agent evenly, creating a light and consistent texture in the finished cake.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and sugar together until pale and fluffy—about 2–3 minutes. This step incorporates air into the batter, which helps the cake rise and creates a tender crumb.
4. Add the Eggs:
Add the eggs one at a time, beating well after each addition. This ensures the batter emulsifies smoothly and holds its structure. Scrape down the sides of the bowl as needed for an even mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture in two or three additions, mixing on low speed just until combined. Avoid overmixing, as this can make the cake dense. The batter should be smooth and slightly thick.
