The Best Basic Butter Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
5 Servings
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Course
Dessert
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Cuisine
International
The Best Basic Butter Cake
Description
This butter cake combines softened unsalted butter with caster sugar whisked until fluffy, creating an aerated base. Eggs are incorporated one at a time before adding milk, lemon zest and juice, honey, and some olive oil for moisture and subtle flavor complexity. The sifted self-raising flour and salt are gently mixed in to form a smooth batter.
The batter is divided among small 4-inch springform tins lined with baking paper, topped with thin slices of fruit like apples, oranges, figs, or berries carefully chosen to avoid sinking. Baking at 180°C (350°F) for 35–40 minutes produces cakes that are cooked through and tender. Once out of the oven, a warm honey glaze is brushed over the cakes to add sweetness and a shiny surface.
This cake is suited for small servings or layering and can be baked as one large cake with extended baking time. The lemon and honey combination adds brightness balancing the rich butter, while the olive oil helps keep the texture moist. The fruit topping contributes freshness and additional flavor notes.
Ingredients
- 250 grams butter softened, unsalted
- 210 grams caster sugar superfine
- 200 grams self-raising flour
- 2 pinches salt fine
- 3 egg
- 185 milliliters milk full-cream, 6 fluid ounces
- lemon grated zest and juice of 1/2
- 20 grams honey plus 50 grams (1 1/3 ounce) for brushing, 3/4 ounces
- 20 milliliters extra virgin olive oil 3/4 fluid ounces
- Fruit see Notes, of your choice
Instructions
- Preheat the oven to 180°C (350°F). Line five 10 centimeter (4 inch) spring-form cake tins with baking paper.
- Put the butter and sugar in an electric mixer fitted with the whisk attachment. Whisk on medium–high speed until fluffy, about 5–8 minutes.
- Meanwhile, sift the flour and salt together.
- Once the butter mixture is fluffy, add the eggs, one at a time, and whisk until combined.
- Add the milk, lemon zest, lemon juice, honey and olive oil and whisk until completely incorporated. Add the sifted flour and slowly whisk until a batter is formed.
- Spoon 190 grams (6 3/4 ounces) of the batter into each cake tin. Arrange thin slices or pieces of fruit on top.
- Bake the cakes for 35–40 minutes or until a skewer inserted into the centre of each one comes out clean.
- Warm the honey in the microwave for 10–20 seconds to loosen it.
- Drizzle each hot cake with some of the honey and use a pastry brush to brush it over the top of the cake.
- Allow the cakes to cool a little before removing them from the tins and brushing them with more honey.
Notes
- Use thinly sliced or chopped fruit such as apples, oranges, figs, or berries to decorate the tops; avoid bulky pieces that may sink.
- The batter can be baked in a single large cake tin, increasing the baking time by 15–30 minutes depending on size.
User Reviews
Overall Rating
5
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