Time 1h Number Of Ingredients 8 Steps:
Preheat the oven to 375°F (190°C). Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside. Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes. Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg. Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Time 1h5m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour. Sift together the flour, salt, and baking powder. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook’s Note for Blueberry Cake variation). Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
Time 1h Yield 2 9inch layers, 12-16 serving(s) Number Of Ingredients 9 Steps:
Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees. In mixer bowl, on medium-high speed, beat butter and sugar until fluffy (4 to 5 minutes). Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally. Beat in vanilla. In another bowl, mix flour, baking powder and salt. Mix in about a third of flour mixture into butter mixture. Stir in half the milk, just until blended. Stir in another third of flour mixture, then remaining milk and finally the rest of the flour mixture. Spread batter equally into two the two cake pans. Bake until wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes). Cool on racks in pans for 10 minutes, then inverte cakes onto racks and remove pans. Cool completely before forsting.
Time 50m Yield 1 cake Number Of Ingredients 6 Steps:
Cream butter and sugar until light and fluffy. Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat. Fold flour into creamed mixture alternating with milk, beginning and ending with flour. Spoon into greased 20cm square cake tin. Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean. Allow to cool in tin 5 minutes before turning out. Cool completely before icing.
More about “basic easy butter cake recipes”
Time 10m Yield About 3 cups. Number Of Ingredients 4 Steps:
In a large bowl, beat butter until creamy. Beat in the confectioners’ sugar, vanilla and enough milk to achieve desired consistency.
