French butter cake is a rich, tender cake that lets butter be the star. This version creams a full cup of softened butter with sugar, adds eggs, vanilla, lemon zest, and a spoonful of sour cream, and bakes in a single 9 inch round pan for a cake with a golden top and a fine, buttery crumb.
It is simple enough for a casual afternoon and pretty enough for a gathering. The cake needs no frosting, though a dusting of powdered sugar or a spoonful of fruit never hurts. It makes eight slices and keeps well for a few days.
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Why This Works
Creaming the butter and sugar until pale and fluffy is the step that gives this cake its structure. The beating whips tiny air pockets into the butter, and those pockets expand in the oven and give the cake a fine crumb. Softened butter is essential, because melted butter will not hold air and cold butter will not blend smoothly.
Room temperature eggs blend into the batter more smoothly and help it rise. The baking powder gives lift, the milk or cream keeps the batter loose enough to spread, and the sour cream adds a gentle tang and extra tenderness. Lemon zest brightens the rich butter flavor so the cake does not taste heavy.
Ingredients
- 1 cup unsalted butter, softened (not melted)
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or heavy cream (cream makes it richer)
- 1 tablespoon lemon zest
- 1 tablespoon sour cream
How to Make French Butter Cake
1. Prepare the pan.
Heat the oven to 350 degrees F. Grease a 9 inch round cake pan and dust it with flour, tapping out the extra.
2. Cream the butter and sugar.
In a large bowl, beat the softened butter and sugar with a mixer until light and fluffy. Scrape down the sides of the bowl once or twice.
3. Add the eggs.
Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth.
4. Mix the dry ingredients.
In a second bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the butter mixture gradually, mixing on low speed.
5. Add the flavorings.
Mix in the vanilla, milk, lemon zest, and sour cream until the batter is smooth. The batter will be thick.
6. Bake.
Spread the batter evenly in the pan and smooth the top. Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. Cool.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely before slicing.
How to Serve
Serve slices plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. The cake goes well with coffee or tea.
If you want a lighter, citrus focused cake for the same table, try the lemon cake with a secret fluffy lemon frosting. For another classic, the vanilla cake that stays moist for 4 days is a good partner, and the strawberry buttermilk pound cake suits a fruity dessert table. A slice of homemade strawberry cake next to it makes a nice dessert spread.
How to Store and Reheat
Once the cake is completely cool, cover it or place it in an airtight container and keep it at room temperature for up to 3 days. For longer storage, wrap individual slices tightly and freeze them.
Let frozen slices thaw at room temperature before serving. If the cake has dried slightly, warm a slice in a low oven for a few minutes, or serve it with a spoonful of whipped cream or fruit to bring back the moisture.
Tips and Variations
Take the butter and eggs out of the refrigerator ahead of time. Butter should be soft enough to press with a finger but still hold its shape. Measure the flour by spooning it into the cup and leveling it, because too much flour makes a dry cake.
Use fresh baking powder. Old leavening can leave the cake flat and dense. The Iowa State University Extension AnswerLine post on baking ingredients explains how long baking powder keeps after opening.
The batter is thick, so spread it into the corners of the pan with a spatula. Ovens vary, so start checking the cake with a toothpick near the end of the time range. Do not open the oven door too early, which can make the cake sink.
For variations, swap the lemon zest for orange zest, add a splash of almond extract, or serve the cake with fresh berries and a dusting of powdered sugar.
FAQ
Why does the butter need to be softened?
Softened butter creams smoothly with sugar and traps air, which gives the cake its light crumb. Melted butter will not hold air, and cold butter will not blend evenly.
Can I use salted butter?
Yes, but reduce or omit the added salt. Unsalted butter lets you control the seasoning.
Can I bake this cake in a different pan?
A square pan of similar size works, though the cake may bake a little differently. Check it with a toothpick and adjust the time as needed.
How do I know when the cake is done?
The top should be golden, and a toothpick inserted in the center should come out clean. If it has wet batter on it, bake a few minutes longer.
Can I make this cake ahead?
Yes. Bake it a day ahead, cool it completely, and keep it covered at room temperature. The flavor settles overnight.
French Butter Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter softened, not melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup whole milk or heavy cream
- 1 tbsp lemon zest
- 1 tbsp sour cream
Instructions
Cooking
- Heat the oven to 350 degrees F. Grease and flour a 9 inch round cake pan.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each.
- Whisk the flour, baking powder, and salt in another bowl, then add it gradually to the butter mixture.
- Mix in the vanilla, milk, lemon zest, and sour cream until smooth.
- Spread the batter in the pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then move to a wire rack to cool completely.
