Simple butter cake

This classic butter cake, smothered in butter cream icing, will satisfy your sweet tooth. Best served with a cup of tea or coffee for a simple afternoon treat.


Butter cream icing


1.Preheat oven to moderate, 180C° (160°C fan-forced). Grease and line base of a 20cm round cake pan.
2.Beat butter, sugar and vanilla bean paste in a medium bowl with an electric mixer until pale and creamy.
3.On a low speed, add beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add milk, then remaining flour and salt.
4.Spread batter into prepared pan; smooth top. Bake 50-60 minutes, or until cooked when tested (a skewer inserted into the centre should come out clean). Turn onto a wire rack to cool completely.
5.Meanwhile, to make butter cream icing, beat butter in a small bowl with an electric mixer until light and fluffy. Gradually add sifted icing sugar and enough lemon juice until smooth and spreadable.
6.Spread cake with butter cream icing and serve.

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