📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Trust me, don't skip the flouring – it saves a whole lot of heartache later.
2. In a large mixing bowl, cream together ½ cup of softened butter and ¾ cup of granulated sugar until light and fluffy. I like to use an electric mixer for this, but a good old-fashioned whisk works too – just be prepared for a bit of an arm workout!
3. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure the eggs are at room temperature; they incorporate better. Who knew, right?
4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ½ cup of hemp seeds, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Give it a good whisk to make sure everything's evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix – it'll make the cake tough. It's a delicate balance, I know.
6. Pour the batter into the prepared cake pan and spread evenly. Sprinkle an additional 2 tablespoons of hemp seeds over the top. This adds a nice textural element.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; ovens can be temperamental.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents it from sticking and breaking apart.
9. Once cooled, you can frost the cake with your favorite frosting, or simply dust it with powdered sugar. Or you can just eat it as is! It is seriously yummy.