BCL - Butter Cake You Have To Try

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Butter Cake

"This cake is practical and can be for many uses. You can also add fruit in it if you wish."

Ingredients :

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
3/4 cup milk, room temperature

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H5M

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Notes :

Blueberry Cake variation: add 1/4 teaspoon nutmeg to the dry ingredients and stir 1 cup fresh blueberries into the batter before baking. Cut in squares while it is still hot.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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