Melt-in-Your-Mouth Butter Sponge Cake

Preheat your oven to 350°F (180°C). Grease an 8-inch round or square baking dish with butter and line the bottom with parchment paper. In a small bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt.

In a large mixing bowl, beat ½ cup softened butter and ½ cup sugar with an electric mixer on medium-high speed for 3 to 4 minutes until pale, light, and fluffy.

Add the 2 room-temperature eggs one at a time, beating thoroughly after each addition until incorporated. Stir in 1 tsp pure vanilla extract (and optional citrus zest).

Gently fold the dry flour mixture into the wet creamed base using a rubber spatula just until no flour streaks remain (do not overmix). Fold in chocolate chips now if using.

Pour the smooth batter into the prepared baking dish. Bake at 350°F (180°C) for 20 to 25 minutes until light golden-brown on top and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes. Dust lightly with powdered sugar, slice into squares or wedges, and serve warm with hot coffee or tea.