A Classic Butter Cake Recipe
Growing up, my mom would often whip up this butter cake on lazy Sunday afternoons, and let me tell you, it was always the highlight of our day. There’s something truly magical about its golden crust and buttery, soft middle that just brings back the coziest memories. Each bite is like a warm hug from the past, simple yet profoundly comforting—trust me, this cake is a slice of home on a plate. First up, set your oven to 350°F (175°C). While it’s warming up, grab your 9×5-inch loaf pan and grease it thoroughly. You can also line it with parchment paper if you prefer, ensuring the ends overhang for easy removal later. In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This process is crucial as it adds air to your batter, giving the cake its lovely light texture. Next, add the eggs to the bowl one at a time, beating well after each addition to incorporate them fully. Then, stir in the vanilla extract. These ingredients add moisture and flavor, making the cake deliciously rich. In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. This not only combines these key ingredients but also helps avoid any lumps in your batter. Slowly add your dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, and mix until just combined after each addition. It’s important not to overmix here, as we want to keep the cake light and fluffy. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This makes it easier to slice without crumbling.
Storing Leftover Cake
To store this butter cake, wrap it tightly in plastic wrap or place it in an airtight container; it will keep well for up to 3 days at room temperature. If you want to freeze the cake, wrap it first in plastic wrap and then in aluminum foil to protect it from freezer burn; it can be frozen for up to 2 months. Thaw the cake at room temperature before serving to enjoy it as if it were freshly baked.
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