Graham Cake

• 3/4 cup unsalted butter, at room temperature (6 ounces)
• 1 cup granulated sugar (7 ounces)
• 3 large eggs (5.25 ounces)
• 1 1/2 teaspoons vanilla extract (8 grams)
• 3/4 cup graham flour (3.00 ounces)
• 3/4 cup all-purpose flour (3.15 ounces)
• 2 teaspoons baking powder (8 grams)
• 1/2 teaspoon kosher salt (2 grams)

1. Preheat the oven to 350u0b0 F. Grease and flour an 8-inch cake pan.
2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
3. Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
4. In a medium bowl, whisk the graham flour, all-purpose flour, baking powder, and salt to combine. Add the flour mixture to the mixer and mix until fully combined.
5. Pour the batter into the prepared pan and smooth into an even layer. Bake until a toothpick inserted into the center comes out clean, 38 to 42 minutes. The cake will rise at first, then sink to become slightly concave in the center.
6. Cool the cakes in the pan for 15 minutes, then unmold onto a cooling rack to cool completely.

unsalted butter, sugar, eggs, vanilla, graham flour, flour, baking powder, kosher salt

Taken from food52.com/recipes/56539-graham-cake (may not work)