Okay..now I feel so good to believe the fact that I got to manage myself to find some time to post this..Days are being so hectic at work and home..Excuse me for not updating anything here..but am equally worried about it..So this time its a simple butter cake which can be baked in no time for your evening tea..Each bite of this butter loaf cake just melts in your mouth and give you a utterly buttery taste which you will totally enjoy…It came out so clean for me this time and yes..my baking skills are improving!
This butter cake is the simple one which I picked to try from YUMMY TUMMY..Totally loved enjoying the taste and completely satisfied..but hubby says its a bit harder than the ones we get in bakery..but am clueless on how to achieve that softness..any ideas gals??
If interested try it out and let me know your valuable feedback..I would love to hear from you all..
Takes 1 hour;Makes 6 slices
- All purpose Flour – 3/4 cup+ 1 tbsp for dusting
- Milk – 1/3 cup
- Sugar – 1/2 cup
- Softened butter – 1/4 cup or more
- Baking powder – 1 tbsp
- Vanilla Extract – 2 tbsp
- Eggs -2
Apply butter to a loaf tin and gently dust with some flour.Tip off the excess flour and keep it aside.And line up all your ingredients as shown below.I love to arrange all my ingredients before starting any dish as it makes our life easy!
Pre-heat your oven to 175 degrees C
Take sugar,butter and vanilla into a mixing bowl and beat till creamy.You could even use your hand and mix it with a wooden spatula but I prefer to use electric beater for less effort and more fluffiness.
Beat one egg at a time and beat till it turns fluffy.I used whole eggs but you can use egg whites alone if you wish to avoid egg yolk.
Add half of the flour and mix gently with a spoon.You could even beat it gently with mixer.
Pour in the butter cake batter into the buttered/dusted loaf pan and pat it gently on the kitchen surface.This helps to remove any air bubbles in the inner layers of the flour and make the cake batter spread across evenly.Bake it for 20 to 25 minutes by checking in the middle until it turns golden brown and puffy.
You should allow the cake to cool down completely and then take out from the loaf tin..AM happy that it dint stick to my tin and it has left it very clean!!
Thanks to Arthi who has given this recipe with detailed step by step pictures..
I would love to hear from you all..How to get soft texture for cakes?I feel my cake is a bit hard when compared to the ones we get in bakeries..Baking gurus please throw some light on this!!