This butter cake is rich and decadent for the amount of butter that it uses. But it’s all worth it. The cake base works with other flavors as well, thus making it a versatile base recipe you can play around with.
INGREDIENTS:
Set A:
2 1/4 cups cake flour
2 tsps. baking powder
1 tsp. salt
Set B:
1 cup heavy cream
1/2 cup full cream milk
2 Tbsps. lemon juice
Set C:
2 cups unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 whole eggs
2 tsps. vanilla extract
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.
B. Mix Set B ingredients into a separate bowl and let rest until the mixture curdles.
C. Beat butter and sugar until fluffy and sugar is dissolved. Add eggs one at a time. Then add
the vanilla extract last. Fold in dry ingredients (Set A) and wet ingredients (Set B) alternately into creamed butter until just combined. Pour into a generously greased Bundt pan and bake until a light crust forms. To check doneness, insert a toothpick to check if it comes out clean. Cool completely before depanning. Dust with powdered sugar before serving.