About this recipe:This butter cake is as basic as they get, but it is oh so delicious. You could also add about 150g of currants, sultanas, chopped nuts, chopped dates, raisins or chopped dried figs if you wish. But a slice of this mid-afternoon, simply as is, is heaven!
200g plain flour
1/2 teaspoon salt
2 teaspoons baking powder
200g caster sugar
1 teaspoon vanilla extract
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Preheat oven to 180 C / Gas 4. Lightly grease one 20cm square baking tin. Line bottom with greaseproof paper or dust lightly with flour.
Sift together the flour, salt and baking powder.
Cream the butter and blend in the caster sugar, eggs and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour cake mixture into prepared tin.
Bake at 180 C / Gas 4 for 50 to 55 minutes or until cake springs back when lightly touched.