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Butter Cake Recipe
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Ingredients : Makes one 20cm round cake |
125 g
3/4 cup
2
1 teaspoon
2 cups
1/2 cup
Lemon Glace Icing
1 cup
15 g
3-4 teaspoons |
Unsalted butter
Caster sugar
Lightly beaten
Vanilla essence
Self-raising flour
Milk
Icing sugar
Unsalted butter, melted
Lemon juice |
Method :
- Preheat oven to moderate 180oC.
Brush a deep, 20cm round cake tin with melted butter or oil, line base
and side with paper, grease paper.
- Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
- Add the eggs gradually, beating
thoroughly after each addition. Add essence, beat until combined.
- Transfer the mixture to a large mixing
bowl. Using a metal spoon, fold in the sifted flour alternately with the
milk.
- Stir until just combined and the
mixture is almost smooth.
- Spoon mixture into prepared tin;
smooth surface. Bake 45 minutes or until skewer comes out clean when
inserted in centre of cake.
- Leave in tin 10 minutes before turning
onto wire rack to cool.
- To make Lemon Glace Icing - Combine
sifted icing sugar, melted butter and sufficient lemon juice in a small
bowl to form a firm paste.
- Stand bowl in a pan of simmering
water, stirring until icing is smooth and glossy; do not overheat or the
icing will be dull and grainy. Remove from heat. Spread icing over cake
using a flat-bladed knife.
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