Light, tender, and delicately sweet, this vanilla cake is your go-to for easy cupcakes or a reliable no-fuss cake.

Yields 18–22 cupcakes or 1 9-inch (23-cm) cake

• 1 cup sugar
• 1/2 cup margarine
• 2 eggs
• 2 tsp Gefen Vanilla Extract
• 1 1/2 cups flour
• 1 3/4 tsp Haddar Baking Powder
• 1/2 cup milk or nondairy milk

Preheat oven to 350°F (175°C). If making a cake, grease and flour a 9-inch (23-cm) square baking pan. If making cupcakes, line a muffin pan.

Cream the sugar and margarine in the bowl of an electric mixer. Beat in the eggs, one at a time, then add the vanilla.

Sift together the flour and baking powder and add it to the bowl. Mix well. Then, slowly pour in the milk or nondairy milk until the batter is smooth.

Pour or spoon the batter into the prepared pan or muffin pan. Bake the cake for 30–40 minutes or the cupcakes for 20–25 minutes.