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
- Preheat your oven to 140°C. Prepare baking pan, grease it and line it with baking paperat the bottom and the sides.
- Prepare milk in a glass. Put 1 tbsp lemon juice into it.Stir. You will get buttermilk immediately once you stir it. Set aside.
- Put butter in a mixing bowl. Let it soften in room temperature before mixing.
- 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.
- Now use mixer to beat the butter and sugar with low speed, gradually rising up to high speed.
- Beat the butter and sugar for 3 to 4 minutes until pale, light, and fluffy.
- Put in 4 eggs one at a time while mixing with low speed.
- Sieve flour and baking powder into the batter. Using a spatula, mix the dry ingredients to help mix it.
- Beat the batter using mixer with low speed until it is incorporated.
- Pour in the buttermilk. Mix again with the mixer for a while.
- You may add vanilla essence if you like.
- 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.
- Transfer the baking pan to the preheated oven.
- Put in the middle rack. Bake for 55-60 minutes. Test with a skewer. If it comes out clean, the cake is done.
- 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.
- The cling wrap will help make the surface of the cake shiny and moist inside.
- The next day, take off the cling wrap and cut the cake in slices to your preference. Enjoy!
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