French Butter Cake
A rich, tender 9 inch butter cake with lemon zest, vanilla, and a spoonful of sour cream.
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.
Notes
Nutrition is an estimate. Store covered at room temperature for up to 3 days.