Butter Cake Recipe

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

• Preheat oven to moderate 180^oC. 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.