Butter cake is made in almost every house in Sri Lanka. The butter ratio in this recipe is more than in other cakes (resulting in its name). It’s super soft and moist and can even be enjoyed without the frosting. My mom would make this at least once a week, and it finishes within minutes of it being set on the table. Enjoy with tea or coffee.
Butter cake
Ingredients
- 225g unsalted butter
- 200g plain flour
- 1 tsp baking powder
- 200g caster sugar
- 4 eggs
- ½ tsp salt
- 4 tbsp unsweetened yogurt
- 1 tsp vanilla essence
- 1-2 drops almond essence
Preheat oven to 160°C. Grease and flour an 8 inch round cake pan. In a large bowl, sift together baking powder, flour and salt. Using a stand mixer or electric beater, mix butter and sugar until pale yellow and fluffly, making sure the sugar has completely dissolved. Add the eggs one at a time, mixing after each addition. Add vanilla essence. Scrape the sides of the bowl and mix well. Add the flour mixture in three parts, folding the dry ingredients into the batter with a spatula. Do not use the mixer at this point. Add the yoghurt, and mix well. Pour the batter into the cake pan, spread evenly and bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Lime frosting
Ingredients
- 300g butter, room temperature
- 4 ½ cups icing sugar
- 3 tbsp milk / heavy cream
- 1 ½ tsp lime juice
- Zest of two limes
- Green food coloring
Note: To make a vanilla buttercream, simply omit the lime juice and zest, and replace with 2 tsp vanilla essence.
Using an electric or stand mixer, beat the butter until very pale in color. Add the icing sugar in three parts, scraping the bowl after each addition. Add the milk / heavy cream and mix well. Finally add the lime juice and zest. Add a few drops of the green food coloring until you are satisfied with the color. Use frosting once cake has completely cooled.
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