Entree: United States – Butter cake

Serving Size: 8

Approximate Time

Prep 15 min

Cook 55 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 3/4 cups (350 g) granulated sugar
- 1 cup (227 g) unsalted butter, softened
- 4 large eggs, approx. 7 oz (200 g) total
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) fine salt
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) whole milk
- 2 tsp (10 ml) vanilla extract
- 1 cup (120 g) powdered sugar (for glaze)
- 2 tbsp (30 g) unsalted butter, melted (for glaze)
- 2–3 tbsp (30–45 ml) whole milk (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or a 9-inch (23 cm) bundt pan.
2. In a large bowl, beat 1 cup (227 g) softened butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3–5 minutes.
3. Add the 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp (10 ml) vanilla extract.
4. Whisk together 2 1/2 cups (300 g) all-purpose flour, 2 tsp (8 g) baking powder, and 1 tsp (5 g) fine salt in a separate bowl.
5. With the mixer on low, add the dry ingredients to the butter mixture in three additions alternately with 1/2 cup (120 ml) sour cream and 1/4 cup (60 ml) whole milk, beginning and ending with the dry ingredients; mix until just combined.
6. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 50–60 minutes for a loaf pan or 40–50 minutes for a bundt pan.
7. While the cake bakes, whisk together 1 cup (120 g) powdered sugar, 2 tbsp (30 g) melted butter, and 2–3 tbsp (30–45 ml) milk to make a pourable glaze; adjust milk for desired consistency.
8. Remove the cake from the oven and allow it to cool in the pan 10 minutes, then turn out onto a rack and drizzle the glaze over the warm cake so it soaks in. Cool before slicing.