Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) milk (whole or buttermilk for extra moisture)
- 1 tsp vanilla extrac
- Optional: zest of 1 lemon or orange for aroma
Instructions
1️⃣ Preheat Oven:
Set to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
2️⃣ Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together for 3–4 minutes until pale and fluffy.
This step traps air — the secret to a light, soft texture.
3️⃣ Add Eggs:
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract (and citrus zest if using).
4️⃣ Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
5️⃣ Combine Wet and Dry:
Add dry ingredients to the butter mixture alternately with milk — starting and ending with flour.
Mix gently just until smooth (do not overbeat).
6️⃣ Bake:
Pour the batter into your prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool:
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Glaze or Topping
Simple Syrup Soak:
Mix 2 tbsp sugar + 2 tbsp hot water + ½ tsp vanilla and brush over the warm cake — adds extra moisture and shine.
Citrus Glaze:
Whisk 1 cup powdered sugar + 2 tbsp lemon juice until smooth, then drizzle over the cooled cake.
Tips for a Perfect Butter Cake
Use room-temperature ingredients — cold butter or eggs can make the batter dense.
Don’t overmix once flour is added — it can toughen the cake.
Want extra softness? Replace 2 tbsp of flour with cornstarch.
Serving Ideas
Serve plain or dusted with powdered sugar.
Pair with coffee or tea for a simple afternoon treat.
Add whipped cream and fruit for an elegant dessert.
Storage
- Store at room temperature (covered) for 3–4 days, or refrigerate for up to a week.
- Freeze slices for up to 2 months — thaw and reheat lightly before serving.