Butter Cake Recipe (Without Eggs)

Sifting dry ingredients

1. Take all the ingredients and keep them ready. 
2. Keep a sieve on top of a bowl. Add all purpose flour, salt, baking powder in the sieve. 
3. Sift the dry ingredients in the bowl. 
4. Keep the sifted dry ingredients aside.
5. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter and keep aside. You can also use a round pan of 7 or 7.5 inches diameter. Also preheat oven at 170 degrees C/335 degrees F.

Whipping butter

1. Take unsalted butter in a stand mixer bowl. The butter should be softened and not hard, but not melted or liquid.
2. With the paddle attachment attached to the mixer, whip the butter on high speed of 9 to 10 till the butter becomes light and fluffy. 
3. Do not over do the beating. While beating, stop at intervals and scrape off the butter from the sides and add in the center of the bowl.
4. The butter should be light and fluffy.
5. Then add condensed milk and vanilla extract to the whipped butter.
6. Using the stand mixer at low speed of 1, mix everything till blended well.

Making butter cake batter

1. Now add the sifted dry ingredients.
2. With a spatula just lightly mix everything so that the flour particles do not fly when you start the stand mixer.
3. On a low speed of 1, mix everything well. Do not overdo the mixing as then gluten strands may form which will ruin the structure of the cake while baking.
4. Just mix well and then stop.
5. Now using a silicon spatula, pour the butter cake batter in the greased loaf pan.
6. Shake the pan so that the batter moves and settles down at the sides and bottom. Level the butter cake batter with a spatula.

Baking butter cake

1. Bake the cake at 170 degrees in convection oven (convection ovens have a fan). In an oven without a fan bake at 180 degrees C/355 degrees F. Keep the pan in the center rack with the bottom heating element on (bake mode in the OTGs available in India).
2. Since condensed milk is added, this cake browns faster from the edges and top. So cover the top with an aluminium foil. Lightly cover and do not press it on the pan.
3. Bake for 50 to 60 minutes till the top looks golden. Since temperature varies from oven to oven, keep a check. Also do not open the oven door many times. Only open after ¾ of the baking is done.
4. Once done, check with a toothpick and it should be clean.
5. Keep the pan on a wired tray for the butter cake to cool.
6. Once the cake is cooled completely at room temperature, then slice it.
7. This butter cake keeps well outside if the temperature is very cold and freezing. In an Indian climate, during winters, keep for 1 to 2 days at room temperature. 
8. Later keep in fridge. After keeping in fridge the butter will solidify in the cake. So while serving, warm the cake in an oven or keep at room temperature for some time.
9. Serve Butter Cake plain or as an evening sweet snack with milk, tea or coffee.