Butter Cake

3/4 cup butter
3 eggs
2 1/2 flour
2 1/2 baking powder
1/2 teaspoon salt
1 3/4 sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk

STEP 1

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1 1/2 inch or 8x 1/2 inch round cake pans. (But I always use this recipe to make cupcakes which makes around 40 cupcakes). In a medium bowl stir together flour, baking powder, and salt; set aside.

STEP 2

In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed until well combined and scraping sides of bowl. Add 1 egg at a time, beating after each addition for about 1 minutes. Beat in vanilla. Alternately, add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan).

STEP 3

Bake in a 375 F/ 180 Cel. oven for 20 to 25 minutes, or until a wooden toothpick inserted near centres comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pan; cool thoroughly on racks.