I love butter cakes and I have been baking butter cakes since my high school days. I have tried so many different recipes and I thought I finally found my ultimate moist butter cake recipe until I ate this cake.
My daughter baked and decorated this cake for me all by herself for my birthday, which we celebrated last week. This was actually her first attempt in baking a butter cake and decorating the cake as well. To me this was an excellent attempt and an amazing piece of work. She had taken so many details taken into account. The cake looks so classy, colors well chosen and I love the pink crumb coat that she put in. Gives the cake a very beautiful contrast when the cake is sliced.
Most of the recipes I have posted on my blog and recipes that I have tried are food that I love a lot or that my family loves a lot. I know that my daughter loves me a lot because she baked a cake for her that she herself hates to eat! I love you too babe and you are simply too AMAZING!
Most of the recipes I have posted on my blog and recipes that I have tried are food that I love a lot or that my family loves a lot. I know that my daughter loves me a lot because she baked a cake for her that she herself hates to eat! I love you too babe and you are simply too AMAZING!
Candles by no means reflect my age
Ingredients
3/4 cups unsalted butter
1 cups sugar
3 large eggs
1 1/2 cups all purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 °F or 180°C.
2. Grease and flour a 8" cake pan.
3. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well
for 5-10 minutes.
4. Next add eggs, 1 at a time, beating well after each addition.
5. Sift flour with baking powder and salt.
6. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
7. Lastly add in the vanilla extract and continue to beat until just mixed.
8. Pour cake batter into the greased cake pan and gently tap the cake pan on a kitchen
counter to remove any excess air bubbles.
9. Bake for about 40 minutes or until the cake is done. When the cake is done, invert the
cake onto a cooling rack.
10. Decorate the cake with lemon butter cream frosting (recipe below) when the cake is
completely cooled.
Lemon Butter Cream Frosting
Ingredients
1 cup unsalted butter
3 cups confectioners sugar or icing sugar, sifted
3 tablespoon lemon juice
zest of 1 lemon
2-3 tablespoons cream
Directions
1. In an electric mixer,cream the butter until fluffy.
2. Change the mixer speed to low and gently add in the confectioners sugar a little at a time
and cream well.
3. If the frosting gets a little too difficult to mix, add in the cream a tablespoon at a time
until you reach a medium firm consistency.
3/4 cups unsalted butter
1 cups sugar
3 large eggs
1 1/2 cups all purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 °F or 180°C.
2. Grease and flour a 8" cake pan.
3. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well
for 5-10 minutes.
4. Next add eggs, 1 at a time, beating well after each addition.
5. Sift flour with baking powder and salt.
6. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
7. Lastly add in the vanilla extract and continue to beat until just mixed.
8. Pour cake batter into the greased cake pan and gently tap the cake pan on a kitchen
counter to remove any excess air bubbles.
9. Bake for about 40 minutes or until the cake is done. When the cake is done, invert the
cake onto a cooling rack.
10. Decorate the cake with lemon butter cream frosting (recipe below) when the cake is
completely cooled.
Lemon Butter Cream Frosting
Ingredients
1 cup unsalted butter
3 cups confectioners sugar or icing sugar, sifted
3 tablespoon lemon juice
zest of 1 lemon
2-3 tablespoons cream
Directions
1. In an electric mixer,cream the butter until fluffy.
2. Change the mixer speed to low and gently add in the confectioners sugar a little at a time
and cream well.
3. If the frosting gets a little too difficult to mix, add in the cream a tablespoon at a time
until you reach a medium firm consistency.
