This traditional butter cake recipe gives you a beautifully moist and tender result.
Ingredients
250g Western Star Chef’s Choice Butter, chopped, softened
1 cup (215g) caster sugar
2 teaspoons vanilla essence
3 eggs
2 cups (300g) self-raising flour
½ cup (125ml) milk
Method
Preheat oven to 180°C/160°C (fan-forced) and grease a 24cm x 13cm x 6.5cm (base measurements) loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges
Beat butter, sugar and vanilla in a large bowl with an electric mixer on medium speed until pale and creamy
Add eggs, one at a time, beating well after each addition. Mixture may look curdled at this stage
Add sifted flour and milk in two batches, folding until combined. Spoon into prepared pan and smooth top
Cook 50-60 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Remove from oven and stand in pan for 10 minutes. Transfer to a wire rack to cool completely
Tips & Hints
All ingredients (including milk and eggs) must be at room temperature when making this cake
Butter cake will keep well wrapped in a sealed container for 3 days. Microwave slices for 10 seconds or until warm before serving
