French Butter Cake
A rich and buttery cake that’s simple to make, perfect for any occasion, and tastes amazing with just a dusting of powdered sugar.
Ingredients
Main ingredients
- 1 cup Unsalted butter, softened Must be softened, not melted.
- 1 cup Granulated sugar For sweetness and a tender crumb.
- 2 large Eggs, room temperature Help the cake rise nicely.
- 2 cups All purpose flour
- 1 tbsp Baking powder For lift.
- 1 tsp Salt Enhances the buttery flavor.
- 1 tsp Vanilla extract For flavor.
- 1/2 cup Milk or heavy cream Heavy cream makes it richer.
Optional ingredients
- 1 tbsp Lemon zest For brightness.
- 1 tbsp Sour cream For extra tenderness.
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Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 inch round cake pan or an 8 inch square pan, optionally lining the bottom with parchment paper.
- In a bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Add vanilla extract and give it a good mix.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add half of this dry mixture to the butter mixture, followed by the milk or heavy cream, and then the remaining dry mix. Combine until just mixed, being careful not to overmix.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 to 40 minutes, until golden and a toothpick comes out clean. Let it cool in the pan for 10 minutes before turning it out onto a cooling rack.
Serving
- Dust the cooled cake with powdered sugar before serving. Serve plain or enhance with whipped cream, berries, or warm it up with a scoop of ice cream.
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Note
Ensure the butter is properly softened before using. Measure flour gently to avoid making the cake dry. Let the cake cool completely before slicing to avoid crumbling. This cake tastes even better the day after it's made.