Old Fashioned Butter Cake
This Old Fashioned Butter Cake is a classic homemade dessert featuring a tender crumb, rich buttery flavor, and a golden crust that’s perfect for tea time or special celebrations.
Ingredients
- 1 cup (2 sticks) unsalted butter room temperature (Plugrá or Kerrygold)
- 1.5 cups granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour (King Arthur recommended)
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cup whole milk (or buttermilk for tang)
- 2 teaspoons pure vanilla extract
- zest of 1 lemon optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour, or line with parchment paper for easy removal.
- In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, mixing well after each addition, scraping down the bowl to keep the batter even.
- In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Alternately add the dry ingredients and milk into the butter mixture in three batches, beginning and ending with the dry ingredients; stir in vanilla until smooth.
- Gently fold in the lemon zest now for a bright citrus note if desired.
- Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if it browns too fast.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing. Dust with powdered sugar or glaze if desired.
Notes
For a richer flavor, use buttermilk and swap part of the flour for cake flour. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 350kcal
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