Fluffy Butter Cake

INGREDIENTS

  • 200g all purpose flour or cake flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 200g unsalted butter, at room temperature
  • 120g sugar 
  • 4 large eggs
  • 1 teaspoon vanilla essence
  • 4 tablespoons plain yogurt (preferred) or full milk

INSTRUCTIONS

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease the pan (loaf pan, mini loaf pan, 8x8 or 9x9) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
  3. 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.
  4. Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
  5. Scrape down the sides for even mixing. Add in the vanilla essence and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk
  6. 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.
  7. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.

NOTES

Add 2 tablespoons more butter to the recipe (a total of 250g butter) if you want extremely buttery cake.
You may use powdered sugar or brown sugar.
Other than plain yogurt or full milk, you can also use sour cream, whipping cream or evaporated milk.
Depending on the oven, it may take more than 40 minutes to bake the cake.
To prevent the top of the cake from browning too fast, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set, about 30 minutes.

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