Description
A simple and delicious recipe for Classic French Butter Cake, perfect for any occasion.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups (190g) all-purpose flour
- ½ cup (60g) almond flour (optional, for texture)
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (120ml) milk or heavy cream
- 1 tsp pure vanilla extract
- Zest of 1 lemon (optional, for a light citrus note)
- 2 tbsp melted butter (for brushing)
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large mixing bowl, beat softened butter and sugar together until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest (if using).
- In a separate bowl, whisk together flour, almond flour (if using), baking powder, and salt.
- Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Mix gently until the batter is smooth and creamy.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Brush the top with melted butter while still warm, and dust with powdered sugar before serving.
Notes
- For a richer flavor, consider using heavy cream instead of milk.
- Almond flour can be omitted if you prefer a traditional texture.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg