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.
Note: + cooling time
- 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
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.
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.
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.