Butter cake

Butter cake

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

This cake, one of our family favourites when I was a boy, is one of the first cakes I learned to make. Its French name is quatre quarts, meaning ‘four quarters’, because the four main ingredients have the same weight.

Ingredients

Quantity Ingredient
180g sugar
3 eggs
2 teaspoons lemon zest, finely grated
180g butter, just melted
180g plain flour

Method

  1. Preheat the oven to 180°C. Butter and flour a 23 cm round cake tin or a 20 cm square cake tin.
  2. Using electric beaters, beat the sugar, eggs and lemon zest until creamy. Mix in the melted butter. Sift the flour over the top and fold in until just combined.
  3. Pour the mixture into the prepared tin and bake for about 30 minutes or until a skewer inserted into the middle comes out clean. Set aside for about 10 minutes before turning out onto a wire rack to cool.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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