Whether you call it a vanilla cake, a butter cake, a plain tea cake, just know that the most basic of cake batters can result in a truly amazing end result! Soft, light and wonderfully flavoured, this cake is so quick and requires nothing fancy which is great for all the lockdown baking that’s happening. Let’s do this!

It took me three tries to get this cake right. Initially, I’d adapted this lovely recipe to make an eggless version with cherries and I figured to make a loaf cake, I’d just need to double that and be done with it. Unfortunately and mysteriously that turned out to be a cake that looked and tasted rather…flat. Not bad, just not really very flavourful. Then I tried adding more liquid along with yoghurt and baking soda but that resulted in a tastier, but odd looking cake that rose and then sunk right in the center. An acidic ingredient and baking soda usually do go together, but not in the proportions I was using. I felt like maybe I was just complicating it too much. So finally, I stuck with more baking powder as in the original one, with just a tiny bit of soda for more lift, and lightly soured milk instead of yoghurt which is more intense. Bingo!

While it doesn’t have the natural richness of an egg-based cake does, it’s still so light and fluffy that I’m in love. Tinkering with the chemical leaveners was exactly what was needed and if you’re curious, I love this explanation of baking powder vs soda and what using them in the wrong amounts can do!

The crust is lightly browned and crispy fresh from the oven, the inside is super pillowy and tastes of butter and vanilla, which is exactly how it should be. Much like the classic cakes from Irani bakeries, a slice of this is so good with tea or coffee!

It’s also a great blank canvas for frostings or mix ins like chocolate chips, nuts or dried fruit. I love it plain and classic but feel free to experiment with this base batter!

I hope you’ll try it today 🙂

Eggless Butter Cake

Soft, eggless classic vanilla butter cake

Prep Time: 15

Cook Time: 40

Total Time: 55

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Ingredients

3/4 cup milk at room temperature (190 ml)
1 tsp lemon juice
1 and 3/4 cups all-purpose flour (210 gms)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt if using unsalted butter
1/2 cup butter, at room temperature (115 gms)
3/4 cup caster sugar (140 gms)
1 and 1/2 tsps vanilla extract

Instructions

In a small bowl, stir together the milk and lemon juice. Set aside.
In another larger bowl, sift the flour, baking powder, baking soda and salt. Set aside.
Now preheat the oven to 175 C and line a 9x5 inch loaf tin with non stick baking paper, leaving a little overhang for easy removal. If you don't have paper, just grease the pan itself.
In a mixing bowl, beat the butter and sugar together using a hand mixer on medium speed, until light and fluffy. Beat in the vanilla.
Now add the flour mixture gradually, alternating with the soured milk from step one. Fold gently to combine. Start and end with the flour, so that the batter doesn't split because of the lemon juice.
Fold until smooth but do not over-mix the batter. It is slightly thick.
Spread it into the prepared pan and smoothen out the top. Bake for 35 to 40 minutes until a toothpick poked in the center comes out clean or with just a few crumbs.
Lift the cake out using the paper overhang and place it on a wire rack to cool completely. If you didn't use the paper, let the cake cool in the pan for 20 minutes, then carefully flip it out onto a wire rack.
Slice and enjoy! Cake can be stored in an airtight tin at room temperature for 3 to 4 days after which it's best stored in the fridge, especially in humid environments. In the fridge, it will keep for about 10 days and you can lightly warm the slices before eating. It can even be frozen for a couple of months. Happy baking!