Simple Cuisine Menu Butter Cake

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Butter Cake

"This cake is realistic and can be for many uses. You also can add fruit in it in case you wish."

Ingredients :

1 1/2 cups all-cause flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
three/four cup milk, room temperature

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H5M

Preheat oven to 350 levels F (a hundred seventy five degrees C). Lightly grease an eight-inch rectangular baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Beat butter and white sugar till fluffy and light in color. Gradually add eggs, beating properly after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed aggregate alternately with the milk. Stir till just combined (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
Bake at 350 degrees F (175 levels C) for until cake springs again while lightly touched, about half-hour. Let cool in pan for 10 mins before inverting onto wire rack to chill absolutely.

Notes :

Blueberry Cake variation: add 1/four teaspoon nutmeg to the dry elements and stir 1 cup fresh blueberries into the batter earlier than baking. Cut in squares while it's miles nevertheless hot.
Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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