Preheat your oven to 180°C (350°F).
Grease and line a 20 cm cake tin with parchment paper.
Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and caster sugar until light and fluffy (about 3-5 minutes).
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla essence.
Sift Dry Ingredients:
In a separate bowl, sift together the all-purpose flour and baking powder.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Pour into Cake Tin:
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake:
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Serve:
Once cooled, slice and enjoy your buttery cake. It pairs wonderfully with a cup of tea or coffee.
Serving Suggestions:
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