BUTTER CAKE

Butter Cake image

Provided by Ian Knauer

Categories Cake Milk/Cream Mixer Egg Dessert Bake Orange Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
Scant 1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 whole large egg plus 1 large egg yolk
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons pure vanilla extract
3/4 cup whole milk
Garnish:
Garnish: Confectioners sugar

Steps:

Preheat oven to 375°F with rack in middle. Butter a 9-inch round cake pan, then line bottom with a round of parchment paper and butter parchment. Lightly dust with flour.
Whisk together flour (1 3/4 cups), baking powder, and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add whole egg, yolk, zest, and vanilla and beat 1 minute. At low speed, mix in flour mixture and milk alternately in batches.
Spread batter in cake pan and bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan 10 minutes, then turn out onto a rack.

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