Some of my favorite recipes don’t come from a trendy blog or a shiny cookbook—they come from a handwritten note tucked into a weathered recipe tin. This Granny’s Thrifty Made Cake is exactly that kind of treasure. It’s simple, it’s sturdy, and it uses what you probably already have in your pantry. The best part? That soft, buttery crumb paired with a vanilla-lemon aroma that fills the whole house while it bakes.

This isn’t one of those high-maintenance cakes. It doesn’t rely on fancy techniques or hard-to-find ingredients. It was made to be affordable, easy, and reliable—and it still holds up beautifully today. You can leave it plain, dust it with powdered sugar, or (my personal favorite) smother it in Granny’s buttercream frosting, which is just as thrifty and delicious as the cake itself.

Let me show you how I make it and why this old-school recipe still has a permanent spot in my baking rotation.

Why This Recipe Still Works Decades Later

• Pantry staples only: No special trips to the store. Just good old flour, sugar, butter, and eggs.
• Soured milk hack: No buttermilk? No problem. A bit of vinegar and heavy cream makes a perfect stand-in.
• Subtle lemon twist: The lemon extract brings a quiet brightness that keeps things from tasting too heavy.
• Durable but tender crumb: This cake slices like a dream and holds up well if you need to make it a day ahead.

Ingredients You’ll Need

(Makes 12 servings | Prep Time: 20 minutes | Bake Time: 70 minutes)

For the Cake:

• 3 cups plain flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups caster sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 cup soured milk (1 tbsp distilled vinegar + enough heavy cream to make 1 cup)

For the Buttercream Frosting:

• 1 cup salted sweet cream butter, slightly softened
• 2–3 teaspoons vanilla extract
• 4 cups (1 pound) powdered sugar
• 1–2 tablespoons milk (as needed)

How I Make Granny’s Cake (Step-by-Step)

1. Preheat and Prepare

I start by preheating the oven to 350°F (175°C, or 165°C fan). Then I prepare my cake pan—a deep 9- or 10-inch round tin works perfectly, but loaf pans (8½” x 4½”) are great if I want to gift one and keep one.

I butter and flour the tin, or line it with parchment if I’m going for clean edges.

2. Sift the Dry Ingredients

In a medium bowl, I sift together the flour, baking soda, baking powder, and salt. This helps keep the crumb soft and evenly mixed. I set it aside while I move on to the creaming step.

3. Cream the Butter and Sugar

Using my stand mixer (or a hand mixer), I beat the softened butter and sugar until it’s light, fluffy, and almost pale—about 3–4 minutes on medium speed. This step is key to making the cake rise nicely without being dry.

4. Add Eggs and Flavor

Next, I beat in the eggs one at a time, scraping down the bowl in between. Once they’re fully incorporated, I add the vanilla and lemon extracts. The combo of the two gives it that “something extra” without being overpowering.

5. Alternate the Dry and Soured Milk

I add the dry ingredients in three batches, alternating with the soured milk in two batches. So it’s: flour > milk > flour > milk > flour. I make sure to mix gently and just until smooth—no overmixing here.

6. Bake Low and Slow

I pour the batter into the prepared tin and smooth the top with a spatula. Into the center rack of the oven it goes for about 70 minutes. I start checking around the 45-minute mark with a skewer or toothpick. If it comes out clean or with a few crumbs, it’s done.

Once out of the oven, I let it rest in the pan for 5 minutes, then flip it onto a cooling rack.

Making the Classic Buttercream

While the cake cools, I whip up Granny’s no-fail buttercream.

1. Beat the Butter and Vanilla

In a mixing bowl, I combine slightly softened salted butter and vanilla extract. I beat them together for about 2 minutes until creamy and fully infused with vanilla flavor.

2. Add the Powdered Sugar

I slowly add the powdered sugar—starting on the lowest setting to avoid a sugar cloud—then increase the speed to medium-high for 30-45 seconds. It starts to look smooth and fluffy.

3. Adjust Texture with Milk

If the frosting looks too stiff or dry, I add milk a teaspoon at a time, mixing and checking until I get the right spreadable consistency.

4. Taste and Tweak

I always taste it to see if it needs another splash of vanilla or a pinch of salt to balance the sweetness.

How I Serve and Store It

I love this cake with a thick swipe of frosting and a cup of coffee on the side. It’s just sweet enough without being over the top.

If I’m not frosting the whole cake, I might dust it with powdered sugar or pour over a quick lemon glaze for a simpler finish.

Storage:
This cake keeps well on the counter (covered) for two days or in the fridge for up to five. If it’s frosted, I refrigerate it and let it come back to room temp before serving.

Tips From Granny’s Kitchen

• Let the cake cool completely before frosting. Otherwise, the buttercream will melt right off.
• Make your own sour milk. It’s not just a budget trick—it really helps with the cake’s texture and flavor.
• Use salted butter in the frosting. It balances the sugar beautifully. If using unsalted, add a pinch of salt.
• Want to get fancy? Add lemon zest to the batter or frosting for an extra zing.

Why This Cake Never Goes Out of Style

Granny’s thrifty made cake is more than just a recipe—it’s a reminder that you don’t need a lot to make something special. It’s sturdy, sweet, and endlessly adaptable. You can dress it up or keep it plain, and it always tastes like it came from a kitchen that knows the meaning of home baking.

If you try this one, I hope it brings a little bit of that comfort into your own kitchen—just like it does in mine.

Granny’s No-Fuss Pantry Cake with the Creamiest Vanilla Buttercream

Some of my favorite recipes don’t come from a trendy blog or a shiny cookbook—they come from a handwritten note tucked into a weathered recipe tin. This Granny’s Thrifty Made Cake is exactly that kind of treasure. It’s simple, it’s sturdy, and it uses what you probably already have in your pantry. The best part? That soft, buttery crumb paired with a vanilla-lemon aroma that fills the whole house while it bakes.

By Jason GriffithPublished on April 1, 2025

Prep Time20 min

Cook Time30 min

Total Time50 min

Servings12 servings

Category: Dessert

Cuisine: American

Ingredients

• 1 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 cup soured milk (1 tbsp distilled vinegar + enough heavy cream to make 1 cup)
• 1 cup salted sweet cream butter
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, cream together the unsalted butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla and lemon extracts.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the creamed mixture, alternating with the soured milk, and mix until just combined.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before frosting.
10. For the buttercream, beat the salted sweet cream butter until creamy, then gradually add powdered sugar and vanilla until smooth and desired consistency is reached.
11. Frost the cooled cake with the cream cheese vanilla buttercream.

Nutrition Information

@type: NutritionInformation

Calories: 350 calories

Protein Content: 3g

Carbohydrate Content: 50g

Fat Content: 15g

Tags: cake, vanilla buttercream, pantry cake, easy dessert, American dessert

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