[‘Use room temperature eggs and milk for smooth batter and tender crumb.’, ‘Cream butter and sugar well to trap air and lighten the batter.’, ‘Do not overmix after adding flour to avoid tough cake.’, ‘Grease and flour the pan generously to prevent sticking.’, ‘If cake browns too fast, tent loosely with foil halfway through baking.’, ‘Let cake cool fully before slicing to prevent crumbling.’, ‘Can substitute all-purpose flour with gluten-free baking blend for gluten-free option.’, ‘For dairy-free, use coconut oil instead of butter and almond milk instead of whole milk.’, ‘Add lemon zest and lemon extract for a lemon twist.’, ‘Add cocoa powder for chocolate swirl or nuts for texture.’, ‘Cake stores well at room temperature for 3 days, refrigerated up to a week, and freezes well.’]