Nan's Butter Cake

We had two sets of missionaries over for tea last week.  The girls got the Magic Custard Cake, which has proved really popular on here, and the lads got Nan's Butter Cake.

It went down a real treat with the lads!  They gobbled it up!  I was glad.  Even Todd (who says he doesn't like Lemon) had two slices!  But then again  . . . what's not to like???  Rich moist butter cake with two fillings and that tart glaze???  Absolutely nothing.  Winner winner, chicken dinner!

*Nan's Butter Cake*

Makes one 8 inch round cake

Printable Recipe

This is a delicious moist cake, very much like the ones your nan might have made.  Simple and easy as all of the ingredients are just dumped into a bowl and beaten together.

127g of unsalted butter, well softened (1/2 cup plus 1 TBS)

1 tsp vanilla extract

218g of caster sugar (1 cup plus 1 1/2 TBS)

3 large free range eggs

225g of plain flour, sifted (1 1/2 cups plus 1 1/2 TBS)

1/2 tsp of baking powder, sifted

1/4 tsp  bicarbonate of soda, sifted (baking soda)

pinch of fine sea salt

120ml of whole milk, at room temperature (1/2 cup)

Glaze:

140g of sifted icing sugar (1 cup)

1 to 2 TBS lemon juice as needed  

Preheat the oven to 160*C/325*F. gas mark 3.  Butter an 8 inch round pan very well.  Line with baking paper and butter the paper also.  Set aside.

Place all of the ingredients into a large bowl in the order given.   Using an electric whisk, beat on low speed just until combined.  Scrape the sides of the bowl.   Continue to beat

at high speed, until the mixture is smooth.  Pour into the prepared pan and level the top.

Bake in the preheated oven for one hour, until well risen and golden brown.  A tooth pick inserted in the centre should come out clean. 

Cool in the pan on a wire rack for 5 minutes, then carefully un-mold onto a plate.  Allow to cool completely before proceeding.

To make the glaze, whisk the icing sugar together with enough lemon juice to make a smooth drizzle icing.   Drizzle this over the cake allowing some to drip down the sides.

Cut into wedges to serve.  Store in an airtight container.    

NOTE:  This is a single layer cake.  I like to cut the layer in half through the middle and fill it.  Any kind of jam makes a fabulous filling.  You may also leave it plain and just glazed. It's up to you.

You know what??  I've never yet had anyone ask me why there is always a slice missing from every dessert or cake that I serve.  They must know me.