Butter Cake
Ingredients:
3 eggs - room temperature
2 sticks melted butter
1 cup sugar
1 cup flour, sifted
Pinch of salt - sorry that’s 5 ingredients, but I always add a pinch of salt to baked goods.
Preparation:
Preheat oven to 350 degrees.
Butter a 8 or 9 inch round springform pan or a cake pan. Note: I used my Emile Henry porcelain pie dish and it came out perfectly, but the springform pan will make removing it a lot easier.
Start by beating the eggs and sugar together until pale and fluffy. This will take 5 - 7 minutes with an electric mixture. Longer by hand. The batter should be thick and airy and leave a ribbon pattern on itself when it’s ready. The fluffiness of the egg base is what gives this cake its rise. Notice there is no leavening agent, like baking powder. Once you have this pale fluffy batter, be gentle with it as you add the additional ingredients. You don’t want to deflate it.
In the same mixing bowl, gently re-sift the flour over the egg mixture folding it in gently until it’s all combined.
Once the flower is combined, pour the butter into the mixture in parts, gently until it’s all incorporated.
Pour into the prepared pan and bake in the center of the oven for 30 to 35 minutes.
Let cool before digging in.
Serving suggestions: after cooling this simple butter cake can be eaten as-is, or transformed into something more special.
I put a doily on top of the cake and sprinkle powdered sugar on it (pictured).
It can also be cut horizontally into two discs and served with strawberries and whipped cream in the center.
Other ideas:
The simplicity of the cake is wonderful, and it’s delicious as is, but you could also add a teaspoon of vanilla, almond, or lavender extract to the batter, or even the zest of an orange.
