French Butter Cake
A moist and buttery cake with a tender crumb, perfect for celebrations or quiet afternoons with tea.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Room temperature for better blending.
- 1 cup granulated sugar
- 4 large eggs Room temperature for fluffiness.
- 1 teaspoon vanilla extract For aroma.
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet ingredients
- 1/2 cup milk Can substitute with non-dairy alternatives.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Mixing
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternately with the milk, mixing until just combined.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Serve warm, or dust with powdered sugar.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to three months. Consider adding lemon or orange zest for extra flavor, or mix in chocolate chips or nuts.