Butter Cake template
This basic butter cake can be made as is and served with fruit compotes, fresh berries, even your favourite ice cream. Alternatively, add flavourings to the batter and take it a completely different direction – lemon, chocolate and so on.
ingredients
- 120g butter
- 125g caster sugar
- 2 eggs
- 2 cups plain flour
- 4 tsp baking powder
- 125ml milk
method
Preheat oven to 180 degrees Celsius.
Cream together the butter and sugar until smooth and paler in colour. Beat in the eggs one at a time.
Fold in the dry ingredients and milk alternatively a bit at a time then stir until just combined.
Now is the time to add other flavouring if using, adjusting for volume if required. Lemon syrup cake is a favourite around here so I’d mix in the zest here, then make a light syrup with the juice and some sugar to pour over the warm cake.
Bake at 180 degrees Celsius in a small loaf tin for 40 minutes. Smaller indiviudal cakes will take less time, depending on the size you make them (20ish mins). Cake is done when a toothpick emerges clean after being pierced into the middle.