Craving for buttery cake that is buttery, fluffy, sweet, moist and rich. To me, a butter cake is baked with basic ingredients: butter, sugar, eggs, flour, vanilla and baking powder or baking soda.
There are many butter cake recipes out there. I decided to try out using the ingredients mentioned above. This time I thought of using a loaf pan, which I bought earlier.
This cake goes well with English breakfast tea or if you are a coffee lovers go for brewed strong cappuccino. I serve this cake when its still warm.
My friends told me that this is the best buttery butter cake as It’s absolutely delicious accompanying her lemon-thyme focacia, cupcakes and other friends made blueberry muffins and tuna sandwiches . So, this cake has becomes the popular cake for when I am having afternoon tea with friends.
250g unsalted butter, at room temperature, plus 3 Tbsp for greasing pan
200g plain flour
1 tsp baking powder
200g castor sugar
½ tsp salt
4 Tablespoons milk
1 Teaspoon vanilla essence
Preheat the oven to 190°C. Grease the loaf pan with some butter. Sieve and mix the flour and the baking powder together. Add in salt and mix well. Set aside.
Use an electric beater to mix butter and sugar until well combined, pale yellow in color. (Note: Sugar has not dissolved yet). Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanilla and mix well. Fold in the flour into the mixture and mix well.
Finally, add in the milk. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked. Remove it from the oven and let cool on the serving plate for 10 minutes. Then serve with espresso coffee, or short black coffee.