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Soft, eggless classic vanilla butter cake

Eggless Butter Cake

Soft, eggless classic vanilla butter cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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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!