The best basic butter cake

Reynold Poernomo’s classic butter cake is a baking staple. Perfect for any celebration, this recipe is simple but special enough to be the star of the show.

5

20m

Note: + cooling time

40m

Ingredients

  • 250g unsalted butter, softened
  • 210g caster sugar
  • 3 Coles Australian Free Range Eggs
  • 3/4 cup (185ml) full-cream milk
  • 1/2 lemon, rind finely grated, juiced
  • 1 tbs honey
  • 1 tbs extra virgin olive oil
  • 1 1/3 cups (200g) self-raising flour
  • 2 pinches of salt
  • Thinly sliced apple or orange, to decorate
  • 2 1/2 tbs honey, extra, warmed

Method

STEP 1

Preheat oven to 180°C. Grease five 10cm (base measurement) round springform cake pans and line with baking paper. Use an electric mixer to beat butter and sugar in a bowl on medium–high speed for 5-8 mins or until fluffy. Add eggs, 1 at a time, beating after each addition until combined. Add the milk, lemon rind, lemon juice, honey and oil and whisk until combined. Sift the flour and salt into a bowl. Add to the butter mixture and slowly whisk until combined.

STEP 2

Spoon the flour mixture evenly among the prepared pans. Top with apple or orange, gently pressing into the surface. Bake for 35-40 mins or until a skewer inserted in the centre of each cake comes out clean.

STEP 3

Brush warm cakes with some extra honey. Set cakes aside to cool slightly, before transferring to a wire rack. Brush with remaining honey. Set aside to cool.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.