Best Sockerkaka Swedish Butter Cake Recipes

Anna's Swedish Butter Cake image

Provided by Nancy Allen

Categories Cakes

Time 1h5m

Number Of Ingredients 9

2 c plus 2 tablespoons sifted all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 c lightly salted butter (only) at room tenperature
1 1/2 c granulated sugar
2 large eggs
3/4 c milk ( i used 2%)
1 tsp almond extract (or vanilla extract)
confectioners sugar for dusting

Steps:

1. Preheat oven to 350F. Grease a 13x9 square pan. Sift together flour, baking powder, and salt in a medium bowl and set aside. In a standing mixer, cream together the butter and sugar until smooth and well blended. (scrape sides)
2. Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with flour mixture. Scrape down sides of the bowl and the beaters. Stir in the almond or vanilla extract.
3. Spoon batter into the prepared pan, leveling the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes or until center of cake tests done and toothpick shows no batter and top is golden brown.
4. Cool the cake in its pan on a wire rack for about 10 minutes, then run a knife along the edges to loosen cake. Dust cake with confectioners sugar or frost the top. Beautiful Cake!

Sockerkaka-Swedish Butter cake image

Provided by Bonnie Beck

Categories Cakes

Time 1h15m

Number Of Ingredients 8

2 exlarge eggs
2 c bakers sugar
1 c milk
1 stick butter, melted
2 c sifted flour
2 tsp baking powder
a dash of salt
grated lemon peel or orange peel or both (optional)

Steps:

1. Preheat oven to 350*. Beat well the eggs, sugar and grated lemon or orange peel together until thick.
2. Add a little of the sifted flour and salt; beat well. Add in the milk and melted butter together and add slowly to the egg mixture alternating with the sifted flour.
3. Pour into two buttered cake pan that has parchment paper on the bottom and sides. Butter the parchment paper and flour it all. Shake out excess flour. Bake at 350* for about 45 mintues. Check for cake doneness. Serve plain, or with whipped cream or with fresh berries.