Ingredients for Light Butter Cake
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- All Purpose Flour
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
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How to Make Light Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Cupcake Variation:** Divide batter evenly among 12 lined muffin cups. Bake for 20-22 minutes.
- **Fruit Cake Variation:** Add 1 cup of your favorite dried fruits (chopped) to the batter before baking.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
23g
Carbs
6g
