Rich Butter Cake

This traditional tea cake manages to be both unpretentious and impossibly luxurious, using basic pantry ingredients that transform into something magical in the oven. Perfect for tea time treats!

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Course: Dessert

Cuisine: Traditional

Keyword: Butter Cake, Pound Cake, Tea Cake, Rich Butter Cake

Prep Time: 20

Cook Time: 55

Cooling Time: 30

Total Time: 1 45

Servings: slices

Calories: 320kcal

Equipment

9×5-inch loaf pan or 9-inch round cake pan
Electric Mixer
Parchment Paper
Wire rack

Ingredients

Cake Ingredients

2 cups all-purpose flour sifted (250g)
1 cup unsalted butter softened to room temperature (226g)
1 1/2 cups granulated sugar (300g)
4 large eggs at room temperature
1 tsp pure vanilla extract
1/2 tsp almond extract optional
1/2 cup whole milk (120ml)
1/2 tsp salt
1 1/2 tsp baking powder
1 lemon zested (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or 9-inch round cake pan. Line the bottom with parchment paper.
In a large bowl, beat the softened butter with an electric mixer until creamy and lightened in color (about 2 minutes).
Gradually add the sugar and continue beating on medium-high speed for 5-7 minutes until very light and fluffy.
Add eggs one at a time, beating well after each addition. If your mixture begins to look curdled, add a tablespoon of your measured flour between eggs.
Stir in the vanilla and almond extracts, plus lemon zest if using.
In a separate bowl, whisk together the flour, salt, and baking powder.
Beginning and ending with flour, add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (flour-milk-flour-milk-flour). Mix on low speed just until combined after each addition.
Pour the batter into your prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

For the best results, ensure all refrigerated ingredients are at room temperature before starting. This allows for better incorporation of air during mixing, resulting in a lighter cake texture.

European-style butter with higher fat content creates an even richer result if available.

The cake can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen (well-wrapped) for up to 3 months.

Nutrition

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