Ingredients:
250g (2 cups) all-purpose flour
200g (1 cup) caster sugar
200g (7 oz) unsalted butter, softened
3 eggs (80g each)
1.5 tsp vanilla essence
1 1/4 tsp (7g) baking powder
Directions:
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Grease and line a cake tin (approximately 20 cm in diameter) with parchment paper.
Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 3-5 minutes.
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla essence.
Sift Dry Ingredients:
In a separate bowl, sift together the all-purpose flour and baking powder.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Pour into Cake Tin:
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Serve:
Once cooled, slice and enjoy this delightful butter cake. It pairs perfectly with a cup of tea or coffee.
Serving Suggestions:
Serve the butter cake with a dusting of icing sugar or a dollop of whipped cream.
It can also be enjoyed with fresh berries or a scoop of vanilla ice cream for an extra treat.
Cooking Tips:
Ensure the butter is softened at room temperature for easy creaming with the sugar.
Do not overmix the batter to keep the cake light and tender.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Nutritional Benefits:
Butter: Provides essential fats and a rich flavor.
Eggs: Add protein and contribute to the cake’s structure and moisture.
