Name: Butter Cake
Prep time: PT1 hourM

Ingredients

150g butter, softened (or Olivani Spread)
1 tsp vanilla essence
¾ cup Chelsea white sugar
2 eggs
1 ½ cups Edmonds standard flour
3 tsp Edmonds baking powder
¾ cup Meadow Fresh milk approximately
Chelsea icing sugar, to dust

Method

Preheat oven to 180ºC. Grease and line deep 20cm round cake tin with baking paper.
Cream butter, vanilla and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Add sufficient milk to give a soft dropping consistency.
Spoon mixture into the cake tin and spread evenly.
Bake for 35 to 40 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a wire rack to cool. When cold dust with icing sugar.

Add your review

Fantastic! I multiplied the recipe x4

Fantastic! I multiplied the recipe x 4.
It's the most successful bit of baking I've ever done! I had to make it in 2 quantities and I mixed the yoghurt with the milk
Everyone enjoyed it and I now need to make it for my cousin's 90th Birthday in Decemberm

Eleanor

Loved it for 60 yrs and still using the recipe.

Wairuapumanawa Sullivan

Love this recipe so much!

Mo Iketau

Such a good simple recipe , cake turned out really good. Kids and husband said its their new fave now

Piola Samuels

Absolutely beautiful, lovely, amazing and tasty cake. I'm going to use this as my go to Birthday Cake recipe.

Piola Samuels

Absolutely beautiful, lovely, amazing and tasty cake. I'm going to use this as my go to Birthday Cake recipe.

Tracy

I love that its less sugar than some, I reduced it by 10% more and used buttermilk, added 2 tsp of lemon olive oil and reduced the butter to accomodate, make it with a passion fruit cream cheese icing - family loved it :-)