Don't you just love old fashioned butter cake? Below is a basic butter cake recipe. I incorporated dried cranberries and some lemon zest as I have lots and for a twist, of course. It's best served slightly warm with vanilla ice cream but as it is, it is perfectly yummy. Ooops, a dollop of whipped cream is also good.
Lemon & Cranberry Butter Slice
Ingredients:
1 c butter,softened
1 1/2 c sugar
4 eggs
3 c plain flour* combined with
1 T baking powder
1 c + 1 T milk
Zest from one lemon
1/2 c to 3/4 c dried cranberries, as desired
Procedure:
1. Pre-heat oven to 150 C (fan forced) or 350 F.
2. Using a mixer, cream butter,sugar and lemon zest for few minutes until light in color and fluffy.
3. Add eggs one at a time beating well after each addition. Scrape the sides of the bowl from time to time.
4. Starting and ending with flour, alternately mix in flour and milk. Curdling may be experienced in the process but as soon as dry ingredient is added, everything should be fine.
5. Lastly, fold in the dried cranberries.
6. Pour batter in a greased and floured pan and bake for 45-60 mins. or until a toothpick inserted comes out clean.
Note: Recipe yields two 8 inch round pan or 2 loaf pans
* plain flour can be replaced with cake flour if a softer texture is desired or plain flour can be replaced with self-raising flour however, do not add baking powder
