Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside while you work on the wet ingredients.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for the cake’s texture, as it incorporates air into the batter.
Add the Eggs: Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Beat well after each addition to ensure the mixture is smooth and creamy.
Combine the Wet and Dry Ingredients: Alternate adding the dry ingredients and the wet ingredients (milk and sour cream, if using) to the butter mixture. Start and end with the dry ingredients. Mix each addition until just combined, being careful not to overmix, as this can make the cake dense.
Add the Vanilla and Lemon Zest: Stir in the vanilla extract and lemon zest (if using) for a burst of flavor. The lemon zest adds a subtle citrus note that complements the richness of the butter.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and slightly pulling away from the edges of the pans.
Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cool, you can frost the cakes with your favorite icing—cream cheese frosting, buttercream, or even a dusting of powdered sugar.
Tips for Serving and Storing:
Serving Suggestions: This cake is delicious on its own, but you can also serve it with fresh fruit, whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat. A drizzle of caramel or chocolate ganache can elevate the cake for special occasions.
Storing the Cake: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Freezing: If you have extra cake, you can freeze it. Wrap the cake layers tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, let the cake sit at room temperature for several hours before frosting or serving.
Variants:
Chocolate Southern Butter Cake: For a chocolate twist, substitute ½ cup of the flour with unsweetened cocoa powder. This will give the cake a rich chocolate flavor that pairs wonderfully with cream cheese frosting.
Coconut Butter Cake: Add 1 cup of shredded coconut to the batter for a tropical twist. This will add texture and flavor, making the cake even more decadent.
Almond Butter Cake: If you love nuts, you can add ½ cup of finely chopped almonds or almond extract to the batter. Almonds pair perfectly with the buttery flavor of the cake and give it an extra layer of richness.
Lemon Butter Cake: For a brighter flavor, add the zest of one lemon and a tablespoon of lemon juice to the batter. You can also drizzle the finished cake with a lemon glaze for an extra punch of citrus.
FAQ:
Can I use salted butter in this recipe?
It’s best to use unsalted butter to control the amount of salt in the cake. However, if you only have salted butter, you can reduce or omit the salt called for in the recipe.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work just fine for this recipe. Just make sure to cream the butter and sugar well and incorporate the eggs one at a time for the best texture.
Why is my cake dense?
If your cake turns out dense, it may be due to overmixing the batter, which can cause the cake to become tough. Be sure to mix the ingredients just until combined. Also, ensure you are using the correct measurements for the ingredients, as too much flour can lead to a dense cake.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. Once it’s fully baked and cooled, wrap the layers in plastic wrap and store them at room temperature for up to 2 days. You can also freeze the cake layers and frost them later.
What kind of frosting goes best with a Southern butter cake?
Southern butter cake pairs beautifully with a variety of frostings, but cream cheese frosting, vanilla buttercream, or even a simple powdered sugar glaze work best. If you want to add a bit of extra richness, try a whipped ganache or caramel frosting.
Conclusion: This classic Southern butter cake is the perfect recipe to bring a taste of tradition into your home. With its rich flavor, tender crumb, and timeless appeal, it’s sure to become a family favorite. Whether you serve it at special gatherings or enjoy it as a simple treat, this cake offers the perfect balance of sweetness and texture that will make any occasion memorable. So, get ready to indulge in a slice of Southern comfort with this easy and delicious butter cake recipe. Happy baking!
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