Royal Thai Butter Cake

Equipment

• 1 baking pan 6 inch square pan

Ingredients

• 168 gr unsalted butter
• 145 gr powdered sugar
• 1/4 tsp salt
• 4 eggs
• 188 gr flour
• 5 gr baking powder
• 80 gr milk
• 1 tbsp lemon juice
• 1 tsp vanilla essence optional

Instructions

1. Preheat your oven to 140°C. Prepare baking pan, grease it and line it with baking paperat the bottom and the sides.
2. Prepare milk in a glass. Put 1 tbsp lemon juice into it.Stir. You will get buttermilk immediately once you stir it. Set aside.
3. Put butter in a mixing bowl. Let it soften in room temperature before mixing.
4. Soften the butter by mixing it for 1 minute. Put in the powdered sugar and mix with a spatula to prevent the sugar from scattering.
5. Now use mixer to beat the butter and sugar with low speed, gradually rising up to high speed.
6. Beat the butter and sugar for 3 to 4 minutes until pale, light, and fluffy.
7. Put in 4 eggs one at a time while mixing with low speed.
8. Sieve flour and baking powder into the batter. Using a spatula, mix the dry ingredients to help mix it.
9. Beat the batter using mixer with low speed until it is incorporated.
10. Pour in the buttermilk. Mix again with the mixer for a while.
11. You may add vanilla essence if you like.
12. Pour in the baking pan. Knock on the table a few times to even out the surface. Use a skewer to make it more even.
13. Transfer the baking pan to the preheated oven.
14. Put in the middle rack. Bake for 55-60 minutes. Test with a skewer. If it comes out clean, the cake is done.
15. Take out the cake from the baking pan gently. Transfer the cake on a tray. Cover with cling wrap. Let it settle for a night.
16. The cling wrap will help make the surface of the cake shiny and moist inside.
17. The next day, take off the cling wrap and cut the cake in slices to your preference. Enjoy!