TRADITIONAL BUTTER CAKE
INGREDIENTS
1 1/2 cups white flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
METHOD
Preheat oven to 175˚C (350˚F). Lightly grease a medium sized baking pan (for this recipe we recommend a 8” square pan). To prevent sticking, line the bottom with wax paper or dust lightly with flour after greasing.
Sift together all dry ingredients, the flour, salt and baking powder.
Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted ingredients to the creamed mixture and the milk. Don’t over stir, mix until just blended. Pour batter into prepared pan.
Bake at 175˚C (350˚F) for 50-55 minutes or until cake springs back when touched. Remove from pan and allow it to cool on a drying rack.
Sift together all dry ingredients, the flour, salt and baking powder.
Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted ingredients to the creamed mixture and the milk. Don’t over stir, mix until just blended. Pour batter into prepared pan.
Bake at 175˚C (350˚F) for 50-55 minutes or until cake springs back when touched. Remove from pan and allow it to cool on a drying rack.