Butter Cake

I was in the mood to bake and thought why not bake a good ole butter cake the way my mum used to bake for us when we were kids. She was taught baking by her aunties in Singapore and I guess you could call this a pound cake cos the measurement was the same for the butter, flour and sugar. This was way before the metric system was introduced in Singapore in the early 1970s πŸ˜‰.

It’s really easy peasy and I hope you try baking this and do let me know how it turns out for you.


  • Butter – 250 gm (room temperature)
  • Sugar – 250 gm
  • Flour – 250 gm
  • Eggs – 4 (room temperature)
  • Vanilla essence – 1 tsp
  • Baking powder – 1 1/2 tsp
  • Milk – 3 tbsp (room temperature)


  • Pre-heat your oven at 180 degrees C.
  • Butter and line your baking tray with baking paper.
  • In a bowl, beat the eggs with vanilla essence and milk and keep it aside and in another bowl mix all the dry ingredients .
  • Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter for 1-2 minutes.
  • Add the sugar and beat well in medium speed for 4-5 minutes until pale in colour.
  • Add 1/3 of the flour and beat till combined and alternate with 1/3 of the egg mixture, beginning and ending with the flour. Beat until all the ingredients and well combined.
  • Pour the batter into the prepared baking tin and bake for 45 mins or till toothpick inserted in the center comes out clean.
  • Place the tin on a wire rack and let it cool for about 10 mins.
  • Use a spatula and run it around the circumference of the tin. Place a wire rack on top of the cake pan and invert, lifting the cake off the pan. Remove the baking paper and re-invert the cake again to another wire rack so that the cake is facing right side up.
  • Let the cake cool completely.

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